ABSTRACT
Most common enzymes used in food industry processes, such as amylases, pro teases, and lipases, contribute to the breakdown of food components. The unique ability of transglutaminase (TGase) to modify protein functionality by covalent crosslinking has thus generated enormous interest. Less than a decade ago, stud ies on surimi derived from some fish species (Themgra chalcogramma, Sardinops melanostictus, and Micropogan undulatus) led to the discovery that an endogenous TGase is responsible for the spontaneous gelation of surimi pastes at low temperature (5^0°C); this leads to a strengthening of the “set” gel upon cooking (1-3). This discovery has led to further studies of the content and nature of TGase endogenous to seafood, as well as the evaluation of TGase from other sources in seafood applications as a processing aid for quality improvement and product development.
