The enzymes have a major role in food production, but they are not food ingredients. They are processing aids, which means they are denaturated after use.

Among these enzymes, there is a type used as a structure developer in every sector, transglutaminase. This enzyme, which was not very economical when it was first discovered, is naturally present in animal tissues and plants. However, microbial production of the enzyme in 1989 in Japan (from a bacterium called Streptoverticillium mobaraense) made the enzyme a cheaper processing aid without any ion requirements like calcium.

The action mechanism of transglutaminase is on proteins. It is used to increase the cross-linking of proteins with each other. So, what does that mean? Let's take a look at two of the most important structural functions provided to foods by proteins: keeping air and water in, which means stabilizing texture. As the proteins increase their cross-links, the air and water they hold in them stay longer. So you can delay drying or staling bread. You can prevent hardening and loss of freshness in a meat product. You don't see syneresis in a fruity yogurt.

The most important advantage of enzymes is that they are effective at low dosages and, of course, provide a clean, labeled solution.

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