Transglutaminase is an enzyme, widespread in human beings, other animals, plants, vegetables and microrganisms.
TG is able to bind amino acids lysine (Lys) and glutamine (Gln) through the formation of a covalent bond.
This means that TG cross-links proteins, that are made by aminoacids, and so improves the sical properties of protein containing food such as structure, texture
and hardness.
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