Transglutaminase (TGase) is an acyltransferase that widely exists in nature and can be found in human body, advanced animals, plants and microorganisms.

·Good bonding effect: TG enzyme catalyzes the formation of molecular cross‐links and is extremely stable, and the bonded meat will not disperse under freezing, tumbling, and cooking conditions.

·Wide applicable pH range: The most suitable range is around pH 6.0. It can maintain good activity at pH 5.0‐8.0, and is suitable for most food processing.

·Adapt to different processing temperatures: TG enzyme could be resistant to high temperature. The most suitable reaction temperature is about 50 ℃. However, it can also work at low temperature if the reaction time is extended appropriately.

·Safe for use: TG enzyme exists in various organisms, and

the product formed by its catalysis naturally exists as well.

People's daily diet also contains these substances.