Description
Transglutaminase is used to reconstruct meat products by creating a network of protein fibers.
Technical
Transglutaminase is a cross-linking enzyme that catalyzes the formation of covalent bonds between glutamine and lysine residues on protein molecules, working optimally at temperatures between 20°C and 40°C. The reaction time varies depending on enzyme concentration, temperature, and protein type, typically taking several minutes to an hour to achieve desired cross-linking.
Science
Primary Reaction
Cross-linking of protein molecules
Sensory Profile
Aroma ()
NeutralMeat-likeSlightly metallicCleanMildly enzymatic
Wine Analogy
Like the polymerization effect of tannins in aged red wines
Coffee Analogy
Similar to the protein cross-linking in milk foam stabilization
Perfume Analogy