{"user_id":"83778","type":"preprint","_id":"13629","doi":"10.25644/7yns-b575","has_accepted_license":"1","file":[{"date_updated":"2026-03-27T09:30:11Z","creator":"adm-40d-sm4","relation":"main_file","content_type":"application/pdf","date_created":"2026-03-27T09:30:11Z","file_name":"Final_mTGtase.pdf","file_size":152847,"file_id":"13630","success":1,"access_level":"open_access"}],"publication_status":"published","publisher":"Technische Hochschule Ostwestfalen-Lippe","ddc":["570"],"department":[{"_id":"DEP4021"}],"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."}],"date_updated":"2026-03-27T10:45:52Z","file_date_updated":"2026-03-27T09:30:11Z","date_created":"2026-03-27T09:31:16Z","keyword":["microbial transglutaminase","plant-based meat","protein cross-linking","meat analogues","texture modification","regulatory classification","consumer perception","market adoption"],"language":[{"iso":"eng"}],"oa":"1","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>","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>.","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.","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).","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>.","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.","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.","short":"E. Süßle, (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>, .","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)","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>.","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>"},"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","status":"public","page":"5","author":[{"first_name":"Eberhard","last_name":"Süßle","id":"85848","full_name":"Süßle, Eberhard"}],"year":"2026"}