Transglutaminase (TG) is an enzyme which is widely distributed in nature such as human bodies, advanced animals, plants and microorganisms.It provides good ability to catalyze (speed up without changing themselves) the reaction that creates covalent bonds in-between two amino acids (glutamine and lysine). Typically Transglutaminase (TG) works within the protein of food materials, and contributes to improving texture properties. In case TG is used to combine quality meat/fish parts, TG works to the proteins which are added to the food applications. Transglutaminase (TG) itself does not combine meat/fish parts. This is basically possible with TG and liquefied proteins. There is no technological function or effect of enzyme in the final product.

The main functional factor of TG is Transglutaminase,for different application, we have different type, different TG activity content and the carrier form different series of TG product.