For Fish & Seafood
Transglutaminase acts on the protein accessing even on these hidden aminoacid residues (glutamine and lysine) from the enzyme, resulting in better gel strength. In general the application of Transglutaminase in the seafood industry has been for reconstruction, gelation of pastes, gel-strength, enrichment, and creation of value-added products.
Among other Benefits are:
Transglutaminase in Surimi
The enzyme has the unique ability to modify protein functionality to form a great strength and elasticity in surimi gels and pastes once cooked. This action gives surimi products better texture, consistency and bite. In low quality surimi products, Transglutaminase enhances the setting of the gel; this occurs due to the action of the enzyme by crosslinking proteins, since the proteins are a good substrate.