Abstract Background Microbial transglutaminase (MTGase) has been widely used to modify
the functional properties of proteins in food systems. In the last 30 years since the discovery …

Because of their protein cross-linking properties, transglutaminases are widely used in
several industrial processes, including the food and pharmaceutical industries …

The glue of proteins, microbial transglutaminase (MTG) has been adopted in the food
processing industries for its broad enzymatic action. Microorganisms such as …

The present study investigated the effect of the enzymes papain (0.2%) and microbial
transglutaminase (MTG)(1%) on the texture properties of beef and chicken burgers to …

In the studied commercial pea protein isolate (PPI) some physicochemical modifications are
induced in the protein structure during its processing. That fact would result into a reduction …

This study describes the replacement of meat by spinach on physicochemical and nutritional
properties of chicken burgers. Three batches of chicken burgers were manufactured: control …

The aim of the study was to analyse the effects of transglutaminase on the physicochemical,
technological, rheological, and microstructural indicators of minced meat with the addition of …

The aim of this study was to utilise low-value spent hen meat and investigate the possibility
of using chia (Salvia hispanica L.) as a mucilage-based edible film to prevent loss of quality …

This research was undertaken to assess the effect of tragacanth gum–chitin nanofiber (TG–
CNF) film containing free (CEO) or encapsulated cumin essential oil (CNE) combined with …

Simple Summary Transglutaminases are enzymes used for joining cuts or fragments of meat
together to make larger pieces that are easier to handle or a product that is more attractive to …