DOI: 10.1007/978-981-13-6928-5_6. Function: In the food industry, Transglutaminase (TG) is applied to improve several functional characteristics of meat and protein products, such as improving the meat's structure, gel characteristic, elasticity, keeping the water and grease and so on. 2019,,, 123-146. There is no positive list in Germany regulating the use of food enzymes. Transglutaminase, also called meat glue, is an enzyme that can be used to bind proteins to make uniform portions of fish filet, tenderloins, etc. Electronic address: noriko_miwa@ajinomoto.com. Is it a surprise to hear this is a common food additive in the U.S.? It catalyzes the L-Lysine’s r-aroylamino-hydroxybutyrate binding to the glutamic acid’s. Food Processing to Eliminate Food Allergens and Development of Hypoallergenic Foods. Although the main application of transglutaminase remains in the food sector, novel potential applications have emerged during the last decade. The enzyme microbial transglutaminase is heavily used in the food processing industries to ameliorate food qualities and elongate the products' shelf life. Author information: (1)Institute of Food Science & Technologies, Ajinomoto Co., Inc., 1-1 Suzukicho, Kawasaki-ku, Kawasaki-shi, Kanagawa, Japan. One of these is the enzyme transglutaminase (TGA), a major player in the blood-clotting cascade among other body functions in vivo. Transglutaminase can also be used for creative applications in modernist cuisine such as making shrimp noodles, binding chicken skin to scallops or even making checkerboards with different types of fish. In this research, the properties of Bacillus subtilis transglutaminase (BTG) were characterized in detail and its protein crosslinking functions with bovine serum albumin (BSA) as a model were studied. TGA catalyses the formation of isopeptide bonds between amine groups and acyl groups of peptide- or protein-bound glutamine residues. Food grade transglutaminase enzyme for protein adhesive. Linglin Fu, Saiqiao Ni, Chong Wang, Yanbo Wang. Different from food additives, there is no technological effect or function of the enzyme in the final product in general. As a protein's glue, it cross-links gliadin peptides, creating neo-complexes that are immunogenic and potentially pathogenic to celiac disease communities. Food & Function Effect of microbial transglutaminase cross-linking on the quality characteristics and potential allergenicity of tofu Jierui Zhu , ab Han Deng , ab Anshu Yang , * ab Zhihua Wu , ab Xin Li , a Ping Tong a and Hongbing Chen * ab Miwa N(1). Finding new crosslinking enzymes for enzyme-mediated protein conjugation is a great need in the food industry. that cook evenly, look good and reduce waste. INTRODUCTION. Transglutaminase-catalysed cross-linking eliminates Penaeus chinensis tropomyosin allergenicity by … Transglutaminase powder can be used as food packaging material. When you check your food labels, look for either transglutaminase or Activa. 2Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North 13314 Shambat, Sudan Transglutaminase cross-link of legumes protein isolate: changes in functional properties as a function of pH Abstract: The protein isolates of pigeon pea and hyacinth bean were polymerized by transglutaminase (EC Transglutaminase (TG) is an enzyme which can catalyze the reaction of transamination. You might be even more surprised, maybe a little shocked, to hear that its common nickname is “meat glue.” It got this nickname because the function of transglutaminase is to bind proteins together. Innovation in the food industry using microbial transglutaminase: Keys to success and future prospects. Such bonds are extremely resistant to proteolysis. The use of transglutaminase in foodstuffs is to be judged on the basis of the applying general rules (compare the statement of the German Federal Ministry of Food, Agriculture and Consumer Protection of 23 July 2008). These ... physiological function.