Microbial transglutaminase in food biotechnology: from biochemical mechanisms to industrial applications

Abstract

Microbial transglutaminase (mTG) is an enzyme produced by actinomycetes, predominantly by filamentous bacteria belonging to the genus Streptomyces. These microorganisms are the best-studied and most microbiologically exploited natural producers of TG. It catalyzes the formation of isopeptide bonds between glutamine and lysine residues in proteins, which alters the protein's structure and functionality. This enzymatic activity is widely applied in the food industry, where it is particularly useful in modifying the texture, binding properties, and overall quality of protein products. The primary application of mTG in food production lies in its ability to mimic the functional properties of gluten, making it valuable in the creation of gluten-free products. By facilitating the binding of vari