---
_id: '13629'
abstract:
- lang: eng
  text: 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:
- first_name: Eberhard
  full_name: Süßle, Eberhard
  id: '85848'
  last_name: Süßle
citation:
  ama: 'Süßle E. Short Review on Microbial Transglutaminase (mTGase) as a Structuring
    Tool in Plant-Based Meat Alternatives: Mechanisms, Applications, Future Perspectives,
    Consumer Concerns and Market Adoption. Published online 2026. doi:<a href="https://doi.org/10.25644/7yns-b575">10.25644/7yns-b575</a>'
  apa: 'Süßle, E. (2026). <i>Short Review on Microbial Transglutaminase (mTGase) as
    a Structuring Tool in Plant-Based Meat Alternatives: Mechanisms, Applications,
    Future Perspectives, Consumer Concerns and Market Adoption</i>. Technische Hochschule
    Ostwestfalen-Lippe. <a href="https://doi.org/10.25644/7yns-b575">https://doi.org/10.25644/7yns-b575</a>'
  bjps: '<b>Süßle E</b> (2026) Short Review on Microbial Transglutaminase (MTGase)
    as a Structuring Tool in Plant-Based Meat Alternatives: Mechanisms, Applications,
    Future Perspectives, Consumer Concerns and Market Adoption.'
  chicago: 'Süßle, Eberhard. “Short Review on Microbial Transglutaminase (MTGase)
    as a Structuring Tool in Plant-Based Meat Alternatives: Mechanisms, Applications,
    Future Perspectives, Consumer Concerns and Market Adoption.” Technische Hochschule
    Ostwestfalen-Lippe, 2026. <a href="https://doi.org/10.25644/7yns-b575">https://doi.org/10.25644/7yns-b575</a>.'
  chicago-de: 'Süßle, Eberhard. 2026. Short Review on Microbial Transglutaminase (mTGase)
    as a Structuring Tool in Plant-Based Meat Alternatives: Mechanisms, Applications,
    Future Perspectives, Consumer Concerns and Market Adoption. Technische Hochschule
    Ostwestfalen-Lippe. doi:<a href="https://doi.org/10.25644/7yns-b575">10.25644/7yns-b575</a>,
    .'
  din1505-2-1: '<span style="font-variant:small-caps;">Süßle, Eberhard</span>: Short
    Review on Microbial Transglutaminase (mTGase) as a Structuring Tool in Plant-Based
    Meat Alternatives: Mechanisms, Applications, Future Perspectives, Consumer Concerns
    and Market Adoption, Technische Hochschule Ostwestfalen-Lippe (2026)'
  havard: 'E. Süßle, Short Review on Microbial Transglutaminase (mTGase) as a Structuring
    Tool in Plant-Based Meat Alternatives: Mechanisms, Applications, Future Perspectives,
    Consumer Concerns and Market Adoption, (2026).'
  ieee: 'E. Süßle, “Short Review on Microbial Transglutaminase (mTGase) as a Structuring
    Tool in Plant-Based Meat Alternatives: Mechanisms, Applications, Future Perspectives,
    Consumer Concerns and Market Adoption.” Technische Hochschule Ostwestfalen-Lippe,
    2026. doi: <a href="https://doi.org/10.25644/7yns-b575">10.25644/7yns-b575</a>.'
  mla: 'Süßle, Eberhard. <i>Short Review on Microbial Transglutaminase (MTGase) as
    a Structuring Tool in Plant-Based Meat Alternatives: Mechanisms, Applications,
    Future Perspectives, Consumer Concerns and Market Adoption</i>. Technische Hochschule
    Ostwestfalen-Lippe, 2026, <a href="https://doi.org/10.25644/7yns-b575">https://doi.org/10.25644/7yns-b575</a>.'
  short: E. Süßle, (2026).
  ufg: '<b>Süßle, Eberhard</b>: Short Review on Microbial Transglutaminase (mTGase)
    as a Structuring Tool in Plant-Based Meat Alternatives: Mechanisms, Applications,
    Future Perspectives, Consumer Concerns and Market Adoption, o. O. 2026.'
  van: 'Süßle E. Short Review on Microbial Transglutaminase (mTGase) as a Structuring
    Tool in Plant-Based Meat Alternatives: Mechanisms, Applications, Future Perspectives,
    Consumer Concerns and Market Adoption. Technische Hochschule Ostwestfalen-Lippe;
    2026.'
date_created: 2026-03-27T09:31:16Z
date_updated: 2026-04-13T11:07:34Z
ddc:
- '570'
department:
- _id: DEP4000
- _id: DEP4029
doi: 10.25644/7yns-b575
file:
- access_level: open_access
  content_type: application/pdf
  creator: adm-40d-sm4
  date_created: 2026-03-27T09:30:11Z
  date_updated: 2026-03-27T09:30:11Z
  file_id: '13630'
  file_name: Final_mTGtase.pdf
  file_size: 152847
  relation: main_file
  success: 1
file_date_updated: 2026-03-27T09:30:11Z
has_accepted_license: '1'
keyword:
- microbial transglutaminase
- plant-based meat
- protein cross-linking
- meat analogues
- texture modification
- regulatory classification
- consumer perception
- market adoption
language:
- iso: eng
oa: '1'
page: '5'
publication_status: published
publisher: Technische Hochschule Ostwestfalen-Lippe
status: public
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'
type: preprint
user_id: '83781'
year: '2026'
...