What You Need to Know
Transglutaminase (TGase) catalyzes acyl transfer reactions between γ-carboxamide groups of glutamine residues and ε-amino groups of lysine residues, forming ε-(γ-glutamyl)lysine crosslinks. This microbial enzyme (often from Streptoverticillium mobaraense) creates covalent bonds between muscle proteins like myosin and actin.
Enables creation of uniform textures from scraps, fabrication of novel meat constructs, and improved binding in processed meats without altering flavor.
Key Parameters
Temperature
10°C
4°C - 50°C
Time
6 hours
2 hours - 12 hours
Equipment
Vacuum sealerRefrigerationMeat press
Steps
- 1.
Noodle-less lasagna (Modernist cuisine): Creates meat sheets that hold layers
- 2.
Faux filet mignon (Butcher shops): Bonds trimmings into premium cuts
The Science
Primary Reaction
Protein cross-linking via transamidation