Transglutaminase is an enzyme that catalyzes the formation of cross-links between proteins, leading to the formation of stable protein networks. It is a naturally occurring substance in many organisms, including the human body, where it participates in processes related to blood coagulation. It has the ability to cross-link lysine and glutamine bonds (introduce covalent cross-links between glutamine and lysine).
Bakery Enzymes, Enzymes, Nutraceuticals
Transglutaminase
Transglutaminase is a valuable baking enzyme that, by forming stable protein networks, significantly improves the quality of baked goods, their texture and shelf life. Its proper use can contribute to the production of bread with excellent texture, taste and longer freshness.
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