Abstract:
Microbial transglutaminase catalyses in vitro cross-linking in soybean globulins, wheat proteins, whey
proteins, casein, gluten, gelatin, egg protein, myosin B, actin, myosin and actomyosin. This cross
linkage has unique effects on protein properties such as thermal stability, water holding capacity etc. It
has great potential to improve the physico chemical and rheological properties of foods through the
enzyme reaction. However, unlike many other transglutaminases, MTGase is calcium-independent
and has a relatively low molecular weight.
