Transglutaminase: Meat Glue
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Origin
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Description
Transglutaminase (TG) — an enzyme that forms covalent bonds between glutamine and lysine amino acid residues in proteins — allows the physical bonding of separate pieces of protein into a seamless whole. A salmon-scallop "tenderloin," a mosaic of different proteins, or a perfectly uniform cylinder of ground meat that can be sliced thinly without crumbling are all TG applications. The bond formed is as strong as the protein's original structure.
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The Thread
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Flavour Context
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Pillars V — VII
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