Transglutaminases are enzymes that are used to change the structural properies of many foods. Enzymes from this group catalyze the conversion of the glutamine side group to glutamate and the formation of covalent isopeptides bonds between lysine and glutamine, which may be found on different polypeptides or proteins. Covalent bonds have a considerable influence on the structural properties, as they make the food stronger. In the meat industry the use of this enzyme improves water binding, gelling properties, emulsion stability and reduces water loss during cooking. It is used in the production of noodles and pasta and gluten-free bread, where the addition of transglutaminases influences the stability, digestibility and sensory properties. Application of transglutaminases in dairy products has a positive influence on texture, sensory properties and viscosity. The use of transglutaminases can have complex health effects, as both positive and negative effecs have been identified. Some research also suggests that the use of transglutaminases in food may pose a risk for celiac disease.
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