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 blood clotting and tissue repair. It is also used in food processing to improve the texture and stability of products like cheese and meat. In addition to its natural roles, transglutaminase is utilized in various industries, including food, pharmaceuticals, and cosmetics. In the food industry, it helps enhance the quality of processed foods by improving their elasticity and moisture retention. Its applications extend to medical research, where it is studied for potential therapeutic uses.