Transglutaminases are enzymes that catalyze 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, cell signaling, and the formation of extracellular matrices. These enzymes are found in many organisms, including humans, and play a role in processes such as wound healing and tissue repair. In the food industry, transglutaminases are used to improve the texture and quality of products like meat and dairy, enhancing their binding properties and overall appeal.