Transglutaminase is an enzyme that catalyzes the formation of covalent bonds between proteins, specifically by linking the amino acid glutamine to lysine. This process is important in various biological functions, including protein stabilization and the formation of tissue structures. It is found in many organisms, including humans, and plays a role in wound healing and cell signaling. In the food industry, transglutaminase is often used as a food additive to improve the texture and binding of proteins in products like meat and dairy. It can enhance the quality of processed foods by creating a firmer texture and extending shelf life. However, its use has raised some health concerns, leading to regulations in certain regions.