The researchers studied how adding transglutaminase to a mix of myofibrillar protein and wheat gluten affects the gel properties. They found that transglutaminase increased the gel strength, water-holding capacity, and changed the protein structure. The gels with transglutaminase had more beta-sheet and less alpha-helix content. The energy storage modulus was higher in gels with transglutaminase. The gels also had more hydrogen bonds and hydrophobic interactions, and less disulfide bonds. The structure of the gels with transglutaminase was more uniform and dense. Overall, adding transglutaminase improved the gel properties of the myofibrillar protein/wheat gluten mix.