Transglutaminase

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.

Transglutaminase Function

• 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%

Transglutaminase Application

• Meat processing

Improve texture, taste, and promote cross-linking.

• Dairy products

Improve stability, viscosity, and reduce whey precipitation.

• Noodle products

Improve quality and increase yield.

• Soy protein

Improve the characteristics of products and increase the nutritional value of products.

• Brittle dessert

Prevent the softening

• Fruit and vegetables

Improve mineral absorption in the intestinal tract

• Fish products

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?

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