Microbial transglutaminase (MTGase) has become a driving force in the food industry cross-linking the food proteins. MTGase-the nature’s molecular glue is recognized to reorient food protein’s functional properties without affecting its nutritive value. The scope and approach of this review is to have insight on the action mechanism of MTGase and impact of molecular linkage on functional proteins in various protein moieties in development of innovative features in food production for better consumer’s choice and satisfaction. The study covers a wide range of published work across food industries involving innovative use of MTGase, an environment friendly production approach for commercial utilization to get better outcome in terms of culinary delight. The intrinsic biochemical properties and structural information by sequence analysis and clustering validates the mode of reaction mechanism of the biological glue enzyme. The review singles out how the MTGase emerged as a prime choice in ever evolving food industry.

微生物转谷氨酰胺酶（MTGase）已成为食品工业中将食品蛋白质交联的驱动力。MTGase是自然界中的分子胶，可在不影响其营养价值的情况下重新定向食品蛋白质的功能特性。这篇综述的范围和方法是为了洞悉MTGase的作用机理以及分子连接对食品生产中创新性特征发展过程中各种蛋白质部分中功能性蛋白质的影响，以更好地吸引消费者的选择和满意度。这项研究涵盖了食品行业广泛的已发表工作，涉及创新使用MTGase，这是一种用于商业用途的环境友好型生产方法，可以在烹饪方面获得更好的结果。通过序列分析和聚类分析，揭示其固有的生化特性和结构信息，验证了生物胶酶反应机理的模式。该评论指出了MTGase是如何在不断发展的食品工业中成为首选的。