谷氨酰胺转氨酶又称转谷氨酰胺酶(TG酶)是由331个氨基组成的分子量约38000的具有活性中心的单体蛋白质，其可催化蛋白质多肽发生分子内和分子间发生共价交联，从而改善蛋白质的结构和功能，对蛋白质的性质如:发泡性，乳化性，乳化稳定性，热稳定性、保水性和凝胶能力等效果显著，进而改善食品的风味、口感、质地和外观等。传统肉类加工工艺通常加入大量的盐和磷酸，以提高其持水力、连贯性和质地。TG酶可以替代部分通常肉制品加工中添加的品质改良剂-磷酸盐，生产低盐肉制品。可应用于水产加工品、火腿、香肠、面类、豆腐等等。

L-glutamine transglutaminase, also known as transglutaminase (TG) , is a 331-amino-group monomer protein with an active center of about 38,000, it can catalyze protein polypeptides to undergo intramolecular and intermolecular covalent cross-linking, thus improving the structure and function of protein, the thermal stability, water-holding capacity and gel ability are remarkable, which can improve the flavor, taste, texture and appearance of food. In traditional meat processing, large amounts of salt and phosphoric acid are added to improve water retention, consistency and texture. TG enzyme can be used to produce low-salt meat products instead of phosphate, which is usually used as a quality improver in meat processing. Can be used in aquatic products, ham, sausages, noodles, tofu and so on.