谷氨酰胺轉氨酶又稱轉谷氨酰胺酶(TG酶)是由331個氨基組成的分子量約38000的具有活性中心的單體蛋白質，其可催化蛋白質多肽發生分子內和分子間發生共價交聯，從而改善蛋白質的結構和功能，對蛋白質的性質如:發泡性，乳化性，乳化穩定性，熱穩定性、保水性和凝膠能力等效果顯著，進而改善食品的風味、口感、質地和外觀等。傳統肉類加工工藝通常加入大量的鹽和磷酸，以提高其持水力、連貫性和質地。TG酶可以替代部分通常肉制品加工中添加的品質改良劑-磷酸鹽，生產低鹽肉制品?？蓱糜谒a加工品、火腿、香腸、面類、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.