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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Transglutaminase catalyzes covalent cross‑linking of meat proteins, creating firm gels.
Origin: Japanese (1980s) — Japan
See full technique reference →The zinc‑dependent amidotransferase forms γ‑glutamyl‑ε‑lysine isopeptide bonds between glutamine and lysine residues, requiring a catalytic triad (Cys‑His‑Glu). Optimal activity occurs at pH 6.0–7.5 and 37–45 °C, and the reaction is sensitive to temperature, pH, enzyme dosage, and reaction time.
Primary Reaction
Formation of covalent γ‑glutamyl‑ε‑lysine isopeptide bonds between glutamine and lysine residues in protein substrates.
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