Transzglutaminázáltal

Transzglutaminázáltal is a Hungarian term that translates to "by transglutaminase" or "transglutaminase-catalyzed" in English. Transglutaminase is a group of enzymes that catalyze the formation of a covalent bond between a glutamine residue and a lysine residue in proteins. This enzymatic reaction results in cross-linking, where protein chains are linked together, altering their functional and structural properties.

In the food industry, transglutaminase is often referred to as "meat glue" due to its ability to bind protein-rich food pieces together. This application allows for the creation of restructured meat products, such as uniform steak portions from smaller cuts or the binding of seafood. It is also used in the production of dairy products to improve texture and stability, and in baking to enhance dough elasticity and bread volume. The enzyme's activity can modify the texture, water-holding capacity, and overall quality of various food items.

The process involves adding transglutaminase to the food matrix, where it facilitates the cross-linking of proteins. This can lead to a firmer texture, increased viscosity, and improved emulsification. While generally recognized as safe (GRAS) by regulatory bodies in many countries for food applications, the use of transglutaminase is subject to labeling requirements in some regions to inform consumers about its presence in processed foods. The enzyme can be sourced from microbial or animal origins, with microbial sources being more common for commercial food applications.