🌍 Microbial production (Streptoverticillium mobaraense); Japan (Ajinomoto Activa®)
🕰️ 1959 — isolated by Japanese researcher Masakazu Motoki; commercial culinary use: 1990s
Enzyme qui forme des liaisons covalentes entre protéines. Utilisée pour coller des morceaux de viande, créer des steaks à partir de restes.
Meat glue bonds lobster protein with other proteins for impossible flavor combinations
Meat glue bonds lobster protein with other proteins for impossible flavor combinations
The transglutaminase tg–cilantro encounter evokes an emotional arc of Confort, conjuring a childhood food memory.
The transglutaminase tg–cilantro encounter evokes an emotional arc of Confort, conjuring a childhood food memory.
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