Transglutaminase can improve food texture. It can improve many important properties of proteins by catalyzing cross-linking between protein molecules. When using this enzyme to produce recombinant meat, it can not only bond minced meat together, but also crosslink various non meat proteins onto meat proteins, significantly improving the taste, flavor, tissue structure, and nutrition of meat products.

Transglutaminase can also enhance the nutritional value of protein. It can covalently crosslink certain essential amino acids (such as lysine) to proteins to prevent the Maillard reaction from damaging amino acids, thereby enhancing the nutritional value of proteins.