Transglutaminase (E.C. 2.3.2.13) được sản xuất thương mại bằng lên men chìm of Streptoverticillium mobaraense (microbial transglutaminase, mTG). This yields a calcium-independent enzyme active across a broad pH range (5–8) and temperature range (20–60°C, optimal at 50°C). Its cross-linking of protein molecules creates stronger protein networks.
This improves gel strength, elasticity, water retention, and cohesion in food systems. In meat applications, it enables restructuring of trim and pieces into formed products, as well as improving texture in emulsified and comminuted meats. In dairy, it improves yogurt gel firmness and reduces syneresis. TGase is classified as a processing aid in most jurisdictions (EU, US, Japan) and need not be declared as an ingredient in many finished products. Commercial preparations are typically standardized to 100–120 units/g activity (1 unit = 1 µmol hydroxamate/min from Z-Gln-Gly substrate).