Food-related transglutaminase obtained from fish/shellfish

Area of Science:

• Food Science and Technology
• Biochemistry
• Enzymology

Background:

• Transglutaminase (TGase) research has surged due to its value in food applications, biomaterial development, and biomedical uses.
• Current industrial TGases from microbial and animal sources have limitations including low activity, high cost, and safety concerns.
• Fish and shellfish TGases emerge as viable alternatives, offering advantages like low cost, high yield, and unique functional properties.

Purpose of the Study:

• To review the catalytic mechanism of TGase.
• To compare enzymatic properties of fish/shellfish TGases with other sources.
• To summarize unique properties and discuss applications of fish/shellfish TGases in food.

Main Methods:

• Literature review of updated TGase research.
• Comparative analysis of enzymatic properties across different TGase sources.
• Synthesis of information on fish/shellfish TGase characteristics and applications.

Main Results:

• Fish and shellfish TGases exhibit distinct properties, including cold activity and thermal-lability, beneficial for food processing.
• These enzymes offer advantages over commercial TGases in terms of cost, yield, and specific characteristics.
• TGases are crucial for enhancing food quality, texture, and nutritional value.

Conclusions:

• Fish and shellfish TGases represent a promising, cost-effective, and high-yield alternative for the food industry.
• Their unique enzymatic properties facilitate improved food processing and product development.
• Further exploration of fish/shellfish TGases can unlock new applications in food and biomaterials.