Description
Transglutaminase, or meat glue, crosslinks meat proteins to create uniform, restructured textures.
Technical
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.
Science
Primary Reaction
Covalent isopeptide bond formation between glutamine and lysine residues in meat proteins
Sensory Profile
Aroma ()
neutralmildclean
Origin & History
Civilization
Japanese
Era
1990s
Region
Japan