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Transglutaminases, a group of enzymes, has been widely used in the food processing industries owing to their broad range of enzymatic action. The increase in the demand and use of this group of enzymes in food processing is estimated to be approximately ~22% annually. These are extensively used by food industries including dairy, meat, seafood, packaging, bakery and more, for enhancement of various functional properties of the products such as emulsification, gelation, emulsification, texture, water-holding capacity, oil binding capacity, viscosity etc. Improvement in the functional properties of fermented milk products is caused due to cross-linking of milk proteins with microbial transglutaminase, while it improves rheological and textural properties of meat products. This article presents a brief overview of the applications of Transglutaminases and its mechanism of action in various food products.

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Promising Scope of Transglutaminase as Processing Aid in Food Industries.pdf