What is transglutaminase? Transglutaminase is a food additive. Another new additive? You may be thinking. But this additive is hardly new.
What is transglutaminase?
As we know, food additives such as preservatives, colorants and fillers are used in the food industry to improve the taste, texture and color of products. While some of these additives do not harm the human body, some are quite harmful to our health.
Transglutaminase (TG) was first described about 50 years ago. At that time, TG was not widely used for food applications. Because it was expensive, difficult to refine, and required calcium to work. In 1989, researchers at the Japanese company Ajinomoto discovered Streptoverticillium mobaraense, a soil bacterium that produces large quantities of readily purified transglutaminase. Not only was this microbial TG easy to produce, it required no calcium and was very easy to use.
Transglutaminase, more commonly known as meat glue, is a controversial food additive that many people should avoid for health concerns.
What is Transglutaminase?
While it may sound like a scary concept when said meat glue or meat glue, transglutaminase is an enzyme found naturally in humans, animals, and plants.
The enzyme transglutaminase helps our bodies perform certain tasks such as building muscle, eliminating toxins and breaking down food during digestion. It binds proteins together by forming covalent bonds. That's why it's commonly called "nature's biological glue".
In humans and animals, transglutaminase is involved in various body processes such as blood clotting and sperm production. It is also vital for the growth and development of plants.
Transglutaminase used in food is produced either from blood clotting factors of animals such as cows and pigs, or from bacteria derived from plant extracts. It is usually sold in powder form. The binding quality of transglutaminase makes it a useful substance for food manufacturers.
As the name suggests, it acts as a glue that holds together proteins found in foods like meat, baked goods, and cheese. This helps food manufacturers improve the texture of foods by linking different sources of protein.
Where is Transglutaminase Used?
Even if we try to stay away from foods with artificial additives as much as we can, it seems a little difficult to stay away from transglutaminase. It is used in a variety of foods such as sausage, chicken nuggets, yogurt, and cheese. In high-end restaurants, chefs use it to create new dishes such as spaghetti made from shrimp meat.
Because transglutaminase is so effective at putting proteins together, it is also used to produce a piece of meat from multiple pieces. For example, a restaurant serving buffet-style meals may be using steaks made by cutting and combining cheap meat with transglutaminase.
Transglutaminase is also used in the production of cheese, yogurt and ice cream. Additionally, it is added to baked goods to increase dough stability, elasticity, volume and ability to absorb water. Transglutaminase also thickens egg yolks, strengthens dough mixes, thickens dairy products (yogurt, cheese).
The problem with transglutaminase used as a meat glue is not the substance itself. It can be harmful due to the increased risk of bacterial contamination of the foods it is used in.
When many different cuts of meat are glued together to form a piece of meat, the risk of bacteria getting into the food is high. In fact, some nutritionists state that meat that is glued together in this way is very difficult to cook.
Another problem with transglutaminase,gluten intolerance or aceliac disease that it may adversely affect them. Transglutaminase increases intestinal permeability. This, in turn, puts a higher allergic load on the immune system, worsening symptoms in people with celiac disease.
The FDA classifies transglutaminase as GRAS (generally considered safe). The USDA considers the ingredient safe for use in meat and poultry products. The European Union, on the other hand, banned the use of transglutaminase in the food industry in 2010 due to safety concerns.
Should you stay away from the transglutaminase additive?
There is no scientific evidence for the above mentioned transglutaminase harms. Studies on this subject are in the hypothetical stage.
First of all, it is very beneficial for those with weakened immune systems, food allergies, celiac patients and digestive problems such as Crohn's disease to stay away.
After all, when we look at foods that contain transglutaminase, such as chicken nuggets and other processed meats, they are not healthy foods themselves. While moderate consumption of red meat is beneficial, eating large amounts of red meat and processed meat is not at all healthy. It increases the risk of colon cancer and heart disease.
If you want to stay away from foods containing transglutaminase, first eliminate processed meat completely. Search, find and buy natural red meat. TransglutaminaseTo minimize their consumption, do not take the following foods into your kitchen:
Ready-made chicken nuggets from the market
Products containing “formed” or “reformed” meat
Foods containing “TG enzyme”, “enzyme” or “TGP enzyme”
