The extremely high costs of manufacturing transglutaminase enzyme from animal origin (EC 18.104.22.168) have prompted scientists to search for new sources of this enzyme. Inter-disciplinary efforts have been aimed at producing enzymes synthesised by microorganisms which may have a wider scope of use in the recently.
Transglutaminase is an enzyme that catalyses the formation of isopeptide bonds between proteins. Its cross-linking property is widely used in various processes:
- manufacture cheese and other dairy products
- in meat processing
- produce edible films and to manufacture bakery products
Transglutaminase has considerable potential to improve the viscosity, elasticity, firmness and water-binding capacity of food products.