Description
Enzymatic protein cross-linking creates seamless meat composites.
Technical
Microbial transglutaminase (MTGase) catalyzes acyl transfer reactions between γ-carboxamide groups of glutamine residues and ε-amino groups of lysine residues, forming ε-(γ-glutamyl)lysine isopeptide bonds.
Culinary Significance
Enables creation of uniform portions from cheaper cuts, reduces waste, and allows novel texture engineering.
Science
Primary Reaction
Glutamine-lysine crosslinking
Parameters
Temperature
40°C optimal
5°C to 50°C range
Time
4h
2h – 12h
Equipment
Vacuum sealerTemperature-controlled incubatorpH meter