What You Need to Know
The process relies on controlled heat, moisture, and shear to denature and unfold protein molecules, exposing reactive groups that can form new inter‑ or intramolecular bonds. Enzymatic cross‑linking with transglutaminase covalently links glutamine and lysine residues, while fermentation generates lactic acid and umami peptides that further stabilize the matrix and enhance flavor.
The Science
Primary Reaction
Protein denaturation, unfolding, and covalent cross‑linking under heat, shear, and enzymatic action