This product is produced by submerged fermentation of Streptomyces mobaraensis followed by purification and formulation. In the food industry, TG is applied in many segments to improve functional properties of meat and protein products, such as improving the meat’s structure, gel characteristic, elasticity, keeping the water and fat, and so on. At the same time, the lysine is protected from maillard reaction.

Transglutaminase (TG) is an enzyme which can catalyze the reaction of transamination. It catalyzes the L-Lysine’s γ-aroylamino-hydroxybutyrate binding to the glutamic acid. So, the covalent crosslinking among the proteins or peptides happens, which leads to the modification of protein functionality or  texture of meat products.