Transglutaminase in the food industry
The use of transglutaminase has become widespread in various sectors due to its ability to improve the structure and texture of proteins:
Alternative protein
Vegetable burgers and sausages achieve cohesion and uniform texture, enhancing the sensory experience without additives.
Meat products
Allows meat pieces to be joined together, optimising consistency, appearance and yield of the final product.
Protein-rich desserts and fortified dairy products
It generates gelation and firmness in formulations with proteins, providing structure without affecting flavour or nutrition.
Processed products
Protein-enriched baked goods, snacks and protein preparations benefit from greater cohesion and texture, facilitating industrial processes.
What is transglutaminase and what does it do?
Transglutaminase catalyses the formation of covalent bonds between glutamine and lysine residues in proteins, generating a stronger and more stable protein network. Its main function is:
Improve the cohesion and texture of protein products.
Maintain stability and appearance without the need for chemical additives.
Enable innovative formulations in meat, plant-based and processed foods.
Characteristics of transglutaminase
Transglutaminase has technical properties that make it ideal for industrial applications:
High specificity for proteins
It acts precisely on selected protein chains.
Compatibility with different pH levels and temperatures
Suitable for various industrial processes.
Improves texture and cohesion without chemical additives
Enables more natural and functional formulations.
Applicable to plant and animal matrices
Versatile for different types of protein foods.
Its use contributes to more sustainable processes, reducing waste and increasing efficiency in protein production, as transglutaminase, without added chemical additives, maintains the structural integrity and sensory quality of food.
