Application of microbial transglutaminase in meat foods: A review.

D Santhi, A Kalaikannan, P Malairaj, S Arun Prabhu

Journal: Critical reviews in food science and nutrition 2017;57(10):2071-2076

PMID: 25897817

Abstract

Microbial transglutaminase (MTG) is an enzyme isolated from a variant of Streptomyces mobaraensis that forms covalent cross-links between protein molecules. Studies are being conducted since last two decades on utilization of MTG in meat foods to improve their characteristics, such as gelation, water-binding, emulsion stability, purge loss, cooking loss, etc. MTG is one of the important topics of interest in meat processing industry due to its advantages in practical utilization and commercial exploitation. This review will discuss about the overall applications of MTG in manipulating the functional properties of meat and meat products by means of various processes such as restructuring, value addition, etc.

Address: a Department of Meat Science and Technology , Veterinary College and Research Institute , Namakkal , Tamil Nadu , India.

DOI: 10.1080/10408398.2014.945990

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MeSH Terms: Bacterial Proteins, Chemical Phenomena, Dietary Proteins, Emulsions, Food Quality, Gels, Meat Products, Meat-Packing Industry, Mechanical Phenomena, Molecular Weight, Muscle Proteins, Peptide Fragments, Streptomyces, Transglutaminases