What You Need to Know
Transglutaminase catalyzes acyl transfer reactions between γ-carboxamide groups of glutamine residues and ε-amino groups of lysine residues, forming covalent cross-links that stabilize protein networks in aqueous foams.
Enables creation of light, airy foams that maintain structure without traditional stabilizers like gelatin or egg whites.
Key Parameters
Temperature
40°C
4°C - 50°C
Time
1-2 hours
15 minutes - 4 hours
Equipment
Whipping siphonPrecision scalepH meterTemperature-controlled water bath
Steps
- 1.
Ferran Adrià's spherical olives (elBulli, Spain): Creates stable hollow spheres
- 2.
Heston Blumenthal's nitro-scrambled egg (The Fat Duck, UK): Stabilizes instant foam texture
The Science
Primary Reaction
Protein cross-linking via transglutaminase