What You Need to Know
The enzyme catalyzes the formation of covalent isopeptide bonds between the γ‑carboxamide of glutamine residues and ε‑amino groups of lysine residues in muscle proteins. This reaction requires mild heat (35–45 °C) and neutral pH, and is inhibited by high salt, fat, or excessive temperature. The resulting crosslinked protein network imparts a cohesive, firm texture to restructured meat products.
The Science
Primary Reaction
Covalent isopeptide bond formation between glutamine and lysine residues in meat proteins