ABSTRACT
For food processing industries and food scientists, transglutaminase enzyme has been helpful in modifying and meeting various needs such as improving fl avor, texture, appearance and function of the modifi ed food. Microbial transglutaminase (MTGase EC 2.3.2.13) is popular in the protein modifi cation of surimi based products and others restructured meat products (Mirzaei 2011). The enzyme catalyzes an acyl transfer reaction, where the γ-carboxyamide groups of glutamine residues in proteins act as acyl donors and some primary amines as acyl acceptors. The reaction produces covalent cross-links, such as ε-(γ-glutamil)-lysin bonds which result in improving functional properties of the food proteins. Microbial enzymes are generally recognized as safe (GRAS), as well as easy and cheaper to produce.
