Since enzymes are generally regarded as safe (GRAS), enzymatic modification has been suggested as a useful method because of the high specificity of enzymatic reactions and the low risk of toxic products being formed. One of the most widely used enzymes for protein modification in recent years is Microbial Transglutaminase, which catalyzes the formation of crosslinks between and within several food proteins, including soy , milk, eggs, and wheat proteins. It can catalyze the transformation of soluble proteins into insoluble HMW protein polymers by forming nonsulfide coavalent crosslinks. proteins to insoluble HMW protein polymers by forming nonsulfide coavalent crosslinks.