ABSTRACT
Transglutaminase (TGase) belongs to the transferase class of enzymes and is the common name of protein-glutamine γ-glutamyltransferase. Transglutaminase participates in the reaction that catalyzes the formation of isopeptide bond between glutamine residue of γ-carboxamide and primary e-amine groups of various compounds, for example, proteins. TGase are commonly used in the modern food technology. Developments of biotechnology in recent years enabled biosynthesis, isolation and improvement of enzymes that have a large significance in different branches of the food industry. TGase can affect various food characteristics, such as texture, solubility, viscosity, gelation capacity and water retention capacity, which are reflected in various textural properties of the obtained food products. One of the methods of improving shelf-life of the food product is by increasing the number of covalent bonds of the food matrix. Great application possibilities of mTGase encourage the search for new sources of this biocatalyst, which are able to synthesize considerable amounts of the enzyme using the least expensive culture media.
