Processed

Transglutaminase

Transglutaminase (often nicknamed meat glue) is an enzyme that cross-links proteins by forming bonds between glutamine and lysine residues. In food it binds meat and fish pieces into uniform portions, strengthens surimi and tofu gels, improves yoghurt and cheese texture, and firms plant-protein products. Microbial transglutaminase powders are mixed with a little water or dry-rubbed onto protein surfaces, then held cold under pressure while bonds form. Activity stops with thorough cooking. Correct use creates seamless slices; excess can make textures rubbery. It is a processing aid rather than a seasoning.

Also known as: Transglutaminase / TG, Transglutaminase / Meat Glue, Transglutaminase, Transglutaminase

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Quantity

Unit

Kg Liters Whole

Note

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Form

Use Grade

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

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Microbial Transglutaminase

Dairy Texture Grade

Surimi Grade

Meat Binding Grade

Characteristics

Preparations

Cold Set Under PressureDry DustedPowderPremix With MaltodextrinSlurry

Provenance

Food GradeHalal OptionsKosher OptionsNon-GMO Options

Sources

BiotechnologicalMicrobial FermentedPurified

Traits

BindingCold ActiveFunctional Group: EnzymeHeat Inactivated When CookedNeutral TasteProtein Cross-LinkingTexture Firming

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 379

Amount per 100 g

Total Fat 1.03 g
Saturated Fat 0.48 g
Trans Fat 0 g
Monounsaturated Fat 0.19 g
Polyunsaturated Fat 0.21 g
Cholesterol 0 mg
Sodium 20.2 mg
Salt 0.05 g
Total Carbohydrate 90 g
Dietary Fibre 0 g
Total Sugars 84 g
Complex / starch 1.97 g
Protein 2.04 g
Water 4.84 g

Detailed nutrients

Energy 379 kcal
Water 4.84 g
Carbohydrates 90 g
- Sugars 84 g
  - Monosaccharides 58.8 g
  - Disaccharides 25.2 g
- Starch 1.97 g
  - Amylose 0.49 g
  - Amylopectin 1.48 g
  - Digestible Starch 1.67 g
  - Resistant Starch 0.2 g
Protein 2.04 g
Fat 1.03 g
- Saturated Fat 0.48 g
- Monounsaturated Fat 0.19 g
- Polyunsaturated Fat 0.21 g
  - Omega-3 0.02 g
  - Omega-6 0.11 g
Vitamins 25 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.01 mg
- Vitamin B2 — Riboflavin 0.02 mg
- Vitamin B3 — Niacin 0.1 mg
- Vitamin B5 — Pantothenic Acid 0.05 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.2 µg
- Vitamin B9 — Folate 2 µg
- Vitamin C 2 mg
- Vitamin E 0.1 mg
- Vitamin K 0.5 µg
Minerals 314 mg
- Major Minerals 308 mg
  - Calcium 44 mg
  - Sodium 20.2 mg
  - Potassium 244 mg
- Trace Minerals 6.3 mg
  - Iron 0.9 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.05 g
- Sodium Chloride 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.01 · vitamin-b2-riboflavin: 0.02 · vitamin-b3-niacin: 0.1 · vitamin-b5-pantothenic-acid: 0.05 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.2 · vitamin-b9-folate: 2 · vitamin-e: 0.1 · vitamin-k: 0.5 ·

Minerals

Sodium: 20.17 · Potassium: 244 · Calcium: 44 · Iron: 0.9 · Zinc: 0.4 · Iodine: 5 ·

Refined processed sweeteners and additives are energy-dense carbohydrate with little else.

In the kitchen

Culinary partners and combinations that usually underperform with Transglutaminase.

Pairs well with

Classic and complementary matches

BeefMeat binding
Chicken
Egg
Pork
SalmonFish binding
TofuProtein gels

Usually avoid with

Often clash in flavour or tradition

History

1950

Biochemists described tissue transglutaminases involved in protein cross-linking in animals.

1989JP

Microbial transglutaminase production opened practical food use for restructuring meats and gels.

1995JP

Japanese processors applied TG to kamaboko, tofu, and reformed meat portions at industrial scale.

2000

Western chefs and factories adopted transglutaminase for bonded steaks, terrines, and novel textures.

2015

Plant-based and hybrid protein products used TG to improve bite and slice integrity.