Regulatory aspects of transglutaminase
Transglutaminase - Properties and application in the Food Industry

Due to the increase in transglutaminase applications in food, significant health concerns have arisen, creating pressure for regulations to provide information on the safety of consuming products containing this enzyme. In 1998, Motoki and Seguro showed that the only difference between foods containing transglutaminase-modified proteins and native proteins was the number of bonds between glutamine and lysine residues (G–L). This biochemical modification, known as transdeamidation, also occurs when protein-rich foods are heat-treated, for example during...