Indeed, and its applications (see below) are, umm, quite interesting, both in 
commercial/industrial food processing and “molecular gastronomy” [great phrase 
there, eh?]

https://modernistpantry.com/products/activa-rm-transglutaminase.html

-MW

From: CCP4 bulletin board <CCP4BB@JISCMAIL.AC.UK> on behalf of Patrick Loll 
<pjl...@gmail.com>
Date: Thursday, June 17, 2021 at 12:27 PM
To: CCP4BB@JISCMAIL.AC.UK <CCP4BB@JISCMAIL.AC.UK>
Subject: Re: [ccp4bb] Looking for proteins for undergraduate biochemistry lab
Transglutaminase, also known in some circles as “meat glue."

> On 17 Jun 2021, at 11:50 AM, Bryan Lepore <bryanlep...@gmail.com> wrote:
>
> Greetings
>
> This enzyme meets none of the stipulations, but I will point out as it is 
> somewhat unusual to find in a grocery store :
>
> A food product called Just Egg contains “transglutaminase” as an ingredient.
>
> Make of that what you will.
>
> -Bryan W. Lepore
> (No affiliation with Just Egg or anything like that whatsoever)
>
> PS
>
> Amylases are readily available through general baking supply - but also meets 
> none of the stipulations.
> ########################################################################
---------------------------------------------------------------------------------------
Patrick J. Loll, Ph. D.  (he, him, his)
Professor of Biochemistry & Molecular Biology
Drexel University College of Medicine
Room 10-102 New College Building
245 N. 15th St., Mailstop 497
Philadelphia, PA  19102  USA

(215) 762-7706
pjl...@gmail.com
pj...@drexel.edu
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