Research Information System
in: PIONEER RESEARCH IN AGRICULTURE, FOREST AND WATER ISSUES, YARPUZ BOZDOĞAN NİGAR, Editor, All Sciences Academy, Konya, pp.81-96, 2025
Microbial transglutaminase (MTGase) has become a versatile biocatalyst that can significantly change sustainable seafood processing. Its ability to catalyze covalent cross-linking between glutamine and lysine residues in proteins allows for the restructuring of fragmented or underused fish parts into cohesive, high-quality products with better texture and water retention. This chapter explores the biochemical mechanisms, industrial uses, and functional benefits of MTGase in both traditional and new seafood systems, including clean-label, reduced-sodium, and plant-based products. By helping to add value to protein-rich by-products, MTGase promotes circular bioeconomy practices. It enables the creation of edible films, restructured fillets, and bioactive peptides from seafood leftovers. The enzyme's compatibility with alternative proteins like soy and pea makes it relevant for hybrid and vegetarian seafood alternatives. However, there are challenges related to digestibility, allergenicity, and regulatory transparency that are important to consider, especially for sensitive groups. New strategies such as enzyme engineering, fermentation optimization, and integration with non-thermal technologies aim to broaden MTGase's industrial use. Overall, MTGase serves as an important tool for innovation, sustainability, and functional food development in modern seafood processing.