Transglutaminase (TGase) is a monomeric protein whose active center consists of 331 amino groups. It catalyzes the combination of the r-aroyl amino group of L-lysine and glutamic acid, covalent cross-linking occurs between proteins or peptides to form a polymer of covalent compounds.
In the food industry, TGase is used to improve various functional properties of meat and protein products, such as improving the structure of meat, gel properties, elasticity, water and fat retention, etc. At the same time, some essential amino acids such as lysine are protected from the Maillard reaction.
Soluble In Water
Kosher, HALAL, FDA, ISO
Cool Dry Place
Extend red meat, poultry and fish
Raise the viscosity and consistency
Reduce water synereses and whey separation
Enhance yogurt gel strength
Improve the dough elasticity, volume and texture
Improve flour with low gluten content
Perfect for low salt production
Increase cheese yield up to 13-15%
Improve texture, taste, and promote cross-linking.
Improve stability, viscosity, and reduce whey precipitation.
Improve quality and increase yield.
Improve the characteristics of products and increase the nutritional value of products.
Prevent the softening
Fruit and vegetables
Improve mineral absorption in the intestinal tract
Improve texture and appearance, significantly increase gel strength
Fat, oil and protein
Pork substitute with good texture and taste
How To Use Transglutaminase?
Essentially, transglutaminase (TG) binds proteins together by forming crosslinks between them. This process is called protein modification. TG can be used to modify animal and vegetable proteins.
TGase can be widely used in aquatic products, ham, sausage, noodles, tofu, etc. Under the condition of 40-45℃ and pH6-7, only 0.1-0.3% TGase can achieve obvious effect.
How To Buy Transglutaminase?
If you need any assistance, don’t hesitate to reach out to us. You can shoot us an email at firstname.lastname@example.org, or submit your inquiry at the bottom of the page. We’ll be more than happy to help you out.