Application of microbial transglutaminase in meat foods: A review

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, wate...

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Bibliographic Details
Published in:Critical reviews in food science and nutrition 2017-07, Vol.57 (10), p.2071-2076
Main Authors: Santhi, D., Kalaikannan, A., Malairaj, P., Arun Prabhu, S.
Format: Article
Language:English
Subjects:
Bacterial Proteins - metabolism
Chemical Phenomena
Cooking
Crosslinking
Dietary Proteins - chemistry
Dietary Proteins - metabolism
Emulsion polymerization
Emulsions
Exploitation
Food
Food Quality
Gelation
Gels
Meat
Meat processing
Meat processing industry
Meat products
Meat Products - analysis
meat proteins
Meat-Packing Industry - methods
Mechanical Phenomena
Microbial transglutaminase
Microorganisms
Molecular Weight
Muscle Proteins - chemistry
Muscle Proteins - metabolism
Peptide Fragments - chemistry
Peptide Fragments - metabolism
phosphate
Processing industry
salt
Streptomyces
Streptomyces - enzymology
Transglutaminases - metabolism
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Description
Summary: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.
ISSN:1040-8398
1549-7852
DOI:10.1080/10408398.2014.945990