摘要：Transglutaminase (Tgase) is an enzyme which catalyzes the reactions i.e. amin corporation, crosslinking and deamidation ( EC 2.3.2.13, protein-glutamine -glutamil-transferaz ). The gel formation in dilute protein dispersions or solutions, improvement of the mechanical strength, physical texture formation in dilute oil-protein dispersions, the corporation of aminoacids which were lack in the structure to the proteins, prevent the textural deformations, reducing the usage of the food additives will be possible with usage of tgase.
