@unpublished{13629,
  abstract     = {{Plant-based meat alternatives continue to gain market relevance due to sustainability, ethical, and health considerations. However, replicating the texture, cohesion, and sensory attributes of animal-derived meat remains a major technological challenge. Microbial transglutaminase (mTGase), an enzyme that catalyzes covalent cross-linking between glutamine and lysine residues in proteins, has emerged as a promising structuring tool for improving protein network formation in plant-based systems. Produced via microbial fermentation, mTGase is calcium-independent and active across a broad range of food-processing conditions. This review summarizes the mechanism of action of mTGase, its reactivity toward major plant protein sources, and its functional role in comminuted, emulsified, and structured plant-based meat products. Particular emphasis is placed on the integration of mTGase with physical structuring technologies such as extrusion and shear-cell processing. Overall, mTGase represents a versatile enzymatic strategy for enhancing texture and cohesion while reducing reliance on synthetic binders in clean-label plant-based meat alternatives.}},
  author       = {{Süßle, Eberhard}},
  keywords     = {{microbial transglutaminase, plant-based meat, protein cross-linking, meat analogues, texture modification, regulatory classification, consumer perception, market adoption}},
  pages        = {{5}},
  publisher    = {{Technische Hochschule Ostwestfalen-Lippe}},
  title        = {{{Short Review on Microbial Transglutaminase (mTGase) as a Structuring Tool in Plant-Based Meat Alternatives: Mechanisms, Applications, Future Perspectives, Consumer Concerns and Market Adoption}}},
  doi          = {{10.25644/7yns-b575}},
  year         = {{2026}},
}