BL-Transglutaminase

An enzyme called transglutaminase has a special function in cross-linking and altering proteins. It is naturally produced by a variety of species, such as bacteria and mammals.

The creation of covalent connections between proteins or between proteins and other molecules is transglutaminase’s main job. Transamidation, also known as cross-linking, is an enzyme process that modifies protein structures, altering their texture, stability, and functioning.

In the food sector, transglutaminase is used primarily in the processing of meat, dairy, and pastry goods. It is used in the processing of meat to enhance the texture and binding capabilities of goods like sausages and formed meat products. Additionally, it helps improve the consistency and texture of dairy products like cheese and yoghurt. When baking, A unique role in cross-linking and changing proteins is played by an enzyme called transglutaminase. A range of animals, including bacteria and mammals, naturally make it.

Transglutaminase’s primary function is to form covalent bonds between proteins or between proteins and other substances. Transamidation, commonly referred to as cross-linking, is an enzyme-driven modification of protein structures that affects the texture, stability, and functionality of the proteins.

Transglutaminase is largely utilised in the food industry to process meat, dairy, and baked goods. It is applied to meat during processing to improve the consistency and binding power of commodities like sausages and formed meat products. Additionally, it helps dairy products like cheese and yoghurt have a better consistency and texture. Baked goods