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Abstract：
Microbial transglutaminases (mTGs) belong to the family of global TGs, isolated and characterised by various bacterial strains, with the first being Streptomyces mobaraensis. This literature review also discusses TGs of animal and plant origin. TGs catalyse the formation of an isopeptide bond, cross-linking the amino and acyl groups. Due to its broad enzymatic activity, TG is extensively utilised in the food industry. The annual net growth in the utilisation of enzymes in the food processing industry is estimated to be 21.9%. As of 2020, the global food enzymes market was valued at around $2.3 billion USD (mTG market was estimated to be around $200 million USD). Much of this growth is attributed to the applications of mTG, benefiting both producers and consumers. In the food industry, TG enhances gelation and modifies emulsification, foaming, viscosity, and water-holding capacity. Research on TG, mainly mTG, provides increasing insights into the wide range of applications of this enzyme in various industrial sectors and promotes enzymatic processing. This work presents the characteristics of TGs, their properties, and the rationale for their utilisation. The review aims to provide theoretical foundations that will assist researchers worldwide in building a methodological framework and furthering the advancement of biotechnology research.
摘要：
微生物转谷氨酰胺酶（mTG）属于全球TG家族，由各种细菌菌株分离和表征，第一个是木链霉菌。这篇文献综述还讨论了动物和植物来源的TG。TG催化形成异肽键，交联氨基和酰基。由于其广泛的酶活性，TG在食品工业中广泛使用。在食品加工业中，酶利用率的年净增长率估计为21.9%。截至2020年，全球食品酶市场价值约为23亿美元（mTG市场估计约为2亿美元）。这种增长很大程度上归因于mTG的应用，既有利于生产者，也有利于消费者。在食品工业中,TG增强凝胶化和改变乳化,发泡,粘度,和保水能力。对TG的研究,主要是MTG,提供了对该酶在各种工业部门中的广泛应用的越来越多的见解，并促进了酶加工。这项工作介绍了TG的特点，他们的属性,以及使用它们的理由。该综述旨在提供理论基础，以帮助世界各地的研究人员建立方法论框架并促进生物技术研究的发展。
