Application of microbial transglutaminase in meat foods: A review

Abstract

Microbial transglutaminase (MTG) is an enzyme isolated from a variant of Streptomyces mobaraensis that forms covalent cross-links between protein molecules. Studies are being conducted since last two decades on utilization of MTG in meat foods to improve their characteristics, such as gelation, water-binding, emulsion stability, purge loss, cooking loss, etc. MTG is one of the important topics of interest in meat processing industry due to its advantages in practical utilization and commercial exploitation. This review will discuss about the overall applications of MTG in manipulating the functional properties of meat and meat products by means of various processes such as restructuring, value addition, etc.

Microbial transglutaminase in noodle and pasta processing

“…There is a high number of review articles published in the field of TGase role in the texturization and functionality modification of food-grade proteins for food applications (Kuraishi et al, 2001;DeJong and Koppelman, 2002;Jaros et al, 2006;Lee and Chin, 2010; Kieliszek and Misiewicz, 2014; Gaspar and de Góes-Favoni, 2015;Santhi et al, 2017). Although use of this functional enzyme on the quality improvement of dairy (Jaros et al, 2006) and meat (Santhi et al, 2017) products has been comprehensively reviewed, there is no specific review in relation to the effect of TGase on the quality of wheat-based products. Moreover, to the best of our knowledge, no effort has been made so far to compile an updated and comprehensive review in the field of recent developments of noodles and pasta products texturized by TGase.…”

Processed Food Additive Microbial Transglutaminase and Its Cross-Linked Gliadin Complexes Are Potential Public Health Concerns in Celiac Disease

“…mTG is a heavily used enzyme in the processed food industry [6,7]; it is intended to improve products' properties by catalyzing the cross-linking of proteins. It is considered as a food/meat glue and used routinely in meat, fish, seafood, surimi, milk and dairy, sweet foods, and bakery products [8][9][10][11]. mTG improves dough stability, elasticity, persistency, volume, hydration, elongates shelf life, and provides better fermentation tolerance in baked goods such as bread, pastries, pasta, and tortillas.…”

“…Processed food additive [6,8,9,[11][12][13][14]20] Pathobionts [24][25][26] Probiotics [27,28] Plants [29,30] Vegetables [31] Meat [32,33]…”

Microbial Transglutaminase is Beneficial to Food Industries but a Caveat to Public Health

“…This results in a three-dimensional structural change consequently creating new epitopes on the complexes' surface [2,3,6,13]. In fact, the enzyme is consumed by most of the processed food industries, including bakeries, dairy, meat, surimi, sea food and fish, salad, casein and gelatin, myosin and actin, confection, convenience and many more industrial food applications [6,8,[14][15][16][17][18][19][20][21][24][25][26]. The industrial manufacturers' benefits, using mTG were reported extensively.…”