Tg

Transglutaminase (tg) is a kind of acyltransferase that catalyzes the formation of a covalent bond between a free amine group of same or different protein molecules, and the gamma-carboxamid group of protein- or peptide- bound glutamine. The bonds formed by tg exhibit high resistance to proteolytic degradation. This can improve the properties of proteins in foods, such as emulsification, gelation, viscosity and thermal stability. Tg can be used in a variety of processes, including the production of processed meat, fish, dairy, cheese, bakery products. It can be used as a binding agent to improve the texture of protein-rich foods.