What is glutamyl transaminase

I believe that everyone is still relatively unfamiliar with glutamyl transaminase. We also call glutamyl transaminase transglutaminase. Glutamyl transaminase is a type of transaminase. Glutamyl transaminase plays an important role in many aspects. Therefore, we must understand what glutamyl transaminase is and the efficacy and function of glutamyl transaminase. Let’s take a look at the detailed introduction of glutamyl transaminase below.

Glutamine transaminase, also known as transglutaminase (TG enzyme for short), is a monomeric protein with an active center and a molecular weight of about 38,000, which is composed of 331 amino groups. It can catalyze the intramolecular and intermolecular covalent cross-linking of proteins and polypeptides, thereby improving the structure and function of proteins, and significantly improving the properties of proteins, such as foaming, emulsification, emulsification stability, thermal stability, water retention and gelling ability, thereby improving the flavor, taste, texture and appearance of food. Therefore, transglutaminase has been widely used in food processing industries such as meat products, aquatic products, soy products, flour products, rice products and dairy products.

The development and application of transglutaminase has brought about a profound revolution in the original enzymatic modification of proteins. Normal enzymatic modification of proteins usually uses hydrolases to act on certain peptide bonds to degrade large molecular proteins into small molecular peptide segments with certain functions, that is, it is limited to the hydrolysis of proteins. Transglutaminase changes the molecular structure of protein through molecular insertion, cross-linking reaction and deamination.

Transglutaminase has many uses in food, mainly including:

Improve food texture. Transglutaminase can catalyze cross-linking reactions between protein molecules and improve many important properties of proteins. For example, when this enzyme is used to produce reconstituted meat, it can not only bond minced meat together, but also cross-link various non-meat proteins to meat proteins, which can significantly improve the taste, flavor, tissue structure and nutrition of meat products.

Improve the nutritional value of protein. Glutamine transaminase can covalently cross-link essential amino acids for the human body (such as lysine) to proteins, preventing the destruction of amino acids by the Maillard reaction and improving the nutritional value of proteins. Glutamine transaminase can also introduce missing amino acids into proteins with unsatisfactory amino acid composition, thereby enhancing their nutritional value.

In the above article, we introduced what glutamyl aminotransferase is. We know that glutamyl aminotransferase plays a very important role in the human body and has a wide range of applications. The above article introduces in detail the various uses of glutamyl aminotransferase.