[{"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."}],"publication_status":"published","publisher":"Technische Hochschule Ostwestfalen-Lippe","author":[{"last_name":"Süßle","full_name":"Süßle, Eberhard","first_name":"Eberhard","id":"85848"}],"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","ddc":["570"],"has_accepted_license":"1","language":[{"iso":"eng"}],"_id":"13629","file":[{"content_type":"application/pdf","success":1,"file_size":152847,"date_updated":"2026-03-27T09:30:11Z","date_created":"2026-03-27T09:30:11Z","creator":"adm-40d-sm4","access_level":"open_access","relation":"main_file","file_name":"Final_mTGtase.pdf","file_id":"13630"}],"page":"5","keyword":["microbial transglutaminase","plant-based meat","protein cross-linking","meat analogues","texture modification","regulatory classification","consumer perception","market adoption"],"doi":"10.25644/7yns-b575","date_updated":"2026-04-13T11:07:34Z","department":[{"_id":"DEP4000"},{"_id":"DEP4029"}],"date_created":"2026-03-27T09:31:16Z","user_id":"83781","oa":"1","type":"preprint","citation":{"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>","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)","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.","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>.","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>.","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>.","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.","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>, .","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.","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).","short":"E. Süßle, (2026).","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>"},"file_date_updated":"2026-03-27T09:30:11Z","year":"2026"}]