a. Texture of food. It can improve many important properties of proteins by catalyzing the cross-linking between protein molecules. If the enzyme is used to produce restructured meat, it can not only bond the broken meat together, but also crosslink various non meat proteins to meat proteins, which can significantly improve the texture, flavor, tissue structure and nutrition of meat products.。
b. Nutritional value of proteins. It can covalently crosslink essential amino acids (such as lysine) to proteins, preventing the destruction of amino acids by Maillard reaction; It improves the nutritional value of proteins. TG can also introduce amino acids into proteins with unsatisfactory amino acid composition to enhance their nutrition.
c. Form a heat-resistant and water-resistant film. After dehydration, the crosslinked casein by TG can obtain a water-insoluble film. This film can be decomposed by chymotrypsin, so it is an edible film and can be used as food packaging materials.
d. Used for embedding lipids or fat soluble substances.
e. Improve the elasticity and water holding capacity of food.