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Transglutaminase
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Transglutaminases are enzymes that in nature primarily catalyze the formation of an isopeptide bond between γ-carboxamide groups of glutamine residue side chains and the ε-amino groups of lysine resid
The upper reaction shows how a transaminase combines with a glutamine residue, releasing ammonia, and then the combination reacts with the amine group
The upper reaction shows how a transaminase combines with a glutamine residue, releasing ammonia, and then the combination reacts with the amine group of a lysine residue of another protein, setting the enzyme free again.
Three bistro tenders being joined together with transglutaminase "meat glue". They will set overnight before being unwrapped, sliced into portions, co
Three bistro tenders being joined together with transglutaminase "meat glue". They will set overnight before being unwrapped, sliced into portions, cooked, and served.
Transglutaminase treated chicken terrine.
Transglutaminase treated chicken terrine.
Molecular gastronomy
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Molecular gastronomy is the scientific approach of cuisine from primarily the perspective of chemistry. The composition, properties and transformations of an ingredient are addressed and used in the p
Transglutaminase
…to be declared, as it is considered a processing aid and not an additive which remains present in the final product. Transglutaminase is also used in molecular gastronomy to meld new textures with existing tastes. Besides these mainstream uses, transglutaminase has been used to create some unusual foods. British chef…
Molecular gastronomy includes the study of how different cooking temperatures affect eggs, their viscosity, surface tension, and different ways of int
Molecular gastronomy includes the study of how different cooking temperatures affect eggs, their viscosity, surface tension, and different ways of introducing air into them.
Spherification of juices and other liquids is a technique of molecular gastronomy.
Spherification of juices and other liquids is a technique of molecular gastronomy.
A molecular gastronomy rendition of eggs Benedict served by wd~50 in New York City. The cubes are deep-fried Hollandaise sauce.
A molecular gastronomy rendition of eggs Benedict served by wd~50 in New York City. The cubes are deep-fried Hollandaise sauce.
A molecular gastronomy dessert served with liquid nitrogen
A molecular gastronomy dessert served with liquid nitrogen