In this study, some properties and application possibilities of transglutaminase enzyme (TG) in dairy products are described. TG is a transferase that catalyzes an covalent bond formation between glutamine residues and primary amines. R-glutaminyl-peptide: amine γ-glutamyl-transferase (EC 188.8.131.52) called transglutaminase enzyme is an natural enzyme that distributed in animal tissues and body fluids. In addition, transglutaminase enzyme is formed extracellular by Streptoverticillium mobarense and Streptoverticillium ladakanum, intracellular by Bacillus subtilis and Physarum polycephalum and many microorganisms was determined.
TG, is used to improve nutritional value and the rheological properties of foods. Cross-linking of milk proteins lead to modifications in functional properties such as emulsifying, gelation and foaming. TG can be used in production of milk products such as cheese, yogurt and ice cream. TG Increases the water holding capacity of cheese and increases the yield, enhances gel strength and reduces syneresis of yogurt. improves the emulsion capacity of proteins in ice-cream and is obtained more uniform crystalline product.
Key Words: Transglutaminase, Dairy products, Enzyme