抄録
Based on the hypothesis that cross-links contribute considerably to the physicochemical and functional properties of protein, we examined the usefulness of the cross-linking enzyme transglutaminase (TGase) in terms of protein polymerization, gelation, film formation, and peptide incorporation into protein. TGase-producing microorganisms were discovered, and mass production and preparation of the enzyme was accomplished. TGase has been used in the production of various new food items such as restructured meat and seafood, new textured sausages and fish cakes, retort resistant soybean curd, Iong-life noodles, volume-improved bread, etc. We present here an overview of developments in microbial TGase technology to date.
