Transglutaminase

Function

Transglutaminases are enzymes that link proteins to each other. They are found, for example, in microorganisms and in the muscle tissue of fish, as well as in the liver and blood of mammals. They also are present in the human body and build highly molecular protein structures.

Application

In the food production industry, transglutaminases are used primarily in the improvement of the physical qualities of products. Such qualities include texture, firmness or "bite" and elasticity. The enzyme also may influence the taste of the food product. Possible areas of application include:

• texture improvement of raw sausage, boiled sausage and ham (more "bite", firmer consistency, retention of juiciness) and grilled sausage (better grilling qualities)

• improvement of texture, taste and aroma of mincemeat for hamburgers

• optimisation of industrial slicing of raw sausage and cooked sausage; in the case of raw sausage, the desired consistency is attained in a shorter time

• refinement of steaks and schnitzel: "gluing" together of individual cuts of meat

• manufacture of meat that has been reformed from smaller cuts (e.g., "pizza ham")

• refinement of fish and fish products; also for the adhesion of fish cuts in the manufacture of surimi or fish paste

• optimisation of the consistency of milk products such as yoghurt and curd cheese; in the manufacture of fat-free yoghurt, the enzyme improves the texture as well as the ability to retain water. It also evokes an illusory taste of fat

• improvement in the texture and durability of soya for tofu

Gene technology

To date, only one transglutaminase preparation is offered on the European market. The enzyme is manufactured with the aid of the conventional bacterium known as Streptoverticillium mobaraense.

Labelling: labelling of enzymes in regard to their production using GM microorganisms is generally not foreseen in the European Union.