Transglutaminase facts for kids

A transglutaminase is like a special helper, an enzyme, that can connect two protein pieces together. Think of it as a tiny, natural glue! When it connects them, it also makes a small amount of ammonia. Scientists first found out about transglutaminases in 1959. Later, in 1968, they learned that these enzymes help our blood clot when we get a cut.

Transglutaminases have many uses today. They can be used as a binding agent to make protein-rich foods feel better to eat. This includes foods like surimi (a fish paste) or ham. Other foods made with transglutaminase include imitation crabmeat and fish balls.

What is Transglutaminase?

A transglutaminase is a type of enzyme. Enzymes are special proteins that speed up chemical reactions in living things. This particular enzyme helps create a strong connection, called a chemical bond, between two different protein molecules. Imagine two building blocks that need to be joined; the enzyme acts as the connector.

When this connection happens, a small molecule called ammonia is also released. This process is a natural chemical reaction that happens in many living organisms, including humans.

How Does This "Glue" Work?

Transglutaminase works by forming a special link between two parts of proteins. One part is usually a glutamine residue, and the other is a lysine residue. These are like specific "hooks" on the protein molecules. The enzyme grabs these hooks and connects them, making a strong bond.

This strong connection can change how a protein behaves. For example, it can make a food product firmer or give it a better texture. It's a bit like sewing two pieces of fabric together to make them stronger or hold a new shape.

Where is Transglutaminase Used?

Transglutaminase is very useful, especially in the food industry. Because it can "glue" proteins together, it's often called "meat glue" or "protein glue."

In Food Production

• Improving Texture: It helps make foods like surimi (used in imitation crabmeat) firmer and more elastic.
• Binding Meats: It can join smaller pieces of meat, like chicken or beef, into larger, more uniform cuts. This helps reduce waste and makes food preparation easier.
• Dairy Products: Sometimes it's used in yogurt or cheese to improve their texture and thickness.
• Baked Goods: It can also be used in some breads to improve their dough strength.

Using transglutaminase helps food producers create products with consistent quality and texture. It's a safe and effective way to improve many foods we eat every day.

Images for kids

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  The upper picture shows how a transaminase connects with a glutamine part of a protein, releasing ammonia. Then, it connects with a lysine part of another protein, freeing the enzyme to work again.

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  Chicken terrine that has been treated with transglutaminase.

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  Three bistro tenders being joined together with transglutaminase, also known as "meat glue." They will set overnight before being unwrapped, sliced into portions, cooked, and served.

See also

In Spanish: Transglutaminasa para niños