Transglutaminase (TG), which is produced from the fermentation process of Streptoverticillium mobaraense, can improve the capability of the food protein, like emulsification, gelation, viscosity and high thermal-stability. Now it is widely used in meat, dairy and bakery industry.
Transglutaminase (TG enzyme, or "meat glue") is recognized as safe by global food authorities, including the FDA (GRAS) and EFSA, when used within recommended limits. This enzyme, naturally present in humans and animals, crosslinks proteins to improve texture in processed meats, seafood, and plant-based products. Concerns about allergies or hidden binding in "restructured meats" exist, but food labeling regulations in many countries require disclosure. In plant-based meat analogs, TG helps bind pea or soy proteins for better bite and juiciness. Best practices include using <0.5% by weight and proper activation (50°C, 2–4 hours) for optimal results without compromising safety.
Plant-based meats often struggle with texture and cohesiveness, leading to crumbly patties or sausages. Transglutaminase addresses this by forming irreversible bonds between plant proteins, mimicking the fibrous structure of animal muscle. For example, in pea protein burgers, a 0.3–0.5% TG addition before cooking enhances chewiness and reduces breakage. The enzyme works best with high-protein substrates (e.g., soy, wheat gluten) under controlled humidity (≥85%) and moderate heat (40–55°C). Unlike methylcellulose or starches, TG provides a "clean label" solution without synthetic additives, aligning with consumer demand for minimally processed foods.
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