Food Grade Transglutaminase Enzyme Transglutaminase/TGTransglutaminase Glutamine Transglutaminase Powder

Product Name:Transglutaminase
CAS No:9002-07-7
Appearance:Off white powder
Sample:Available
Application Fields:Food Additive

Transglutaminase (TG) is an enzyme which can catalyze the reaction of transamination. It catalyzes the L-Lysine's r-aroylamino-hydroxybutyrate binding to the glutamic acid's. So the covalent crosslinking among the proteins or peptides is happened and the polymer of covalent compounds is formed. In the food industry, TG is applied to improve several functional characteristics of meat and protein products, such as improving the meat's structure, gel characteristic, elasticity, keeping the water and grease and so on. At the same time, the lysine is protected which preventing the maillard reaction.

Function

1. Transglutaminase (TG) improvement of the food texture;
2. Transglutaminase (TG) improvement of the nutrition value of protein ;
3. Transglutaminase (TG) preparation of heat-resistant and water-fast film;
4. Transglutaminase (TG) embedation of fat or fat-soluble substance.
5. Transglutaminase (TG) improving the flexibility water-holding ability of food.
Application
1. Meat bonding
TG enzyme can catalyze the cross-linking of protein molecules to bind meat protein. After being processed by this enzyme, the minced meat will not disperse after freezing, slicing and cooking. It is commonly used in the processing of fat beef, fat mutton roll and steak.
2. Hot dog and ham sausage
TG enzyme can not only bond the minced meat together, but also crosslink all kinds of non meat proteins onto the meat protein, which can significantly improve the taste, flavor and structure of meat products. For example, processing ham food such as corn hot dog sausage and mushroom ham sausage can increase its elasticity and crispness, and improve the texture and taste of ham sausage.
3. Processing of fish balls and meatballs
TG enzyme can also be used in the processing of fish balls and meat balls to promote the buns filling and dumpling meat stuffing to agglomerate. The fish ball meatballs processed with TG enzyme have good elasticity, good shape, good taste, and safety and health.
4. Dairy processing
TG enzyme can replace stabilizer in the processing of yoghurt, improve the viscosity of stirred yoghurt, improve the setting strength of solidified yoghurt, shake strongly and not disperse, which is convenient for transportation. It can also reduce the precipitation of whey and improve the water holding capacity of dairy products. It can increase the yield of cheese in cheese processing.
5. Other food processing
The heat-resistant and water-resistant membrane can be obtained by dehydration of casein crosslinked by TG enzyme. The film can be decomposed by chymotrypsin. It is an edible film and can be used as food packaging material. In addition, TG enzyme has some unique functions. After TG enzyme treatment, the protein does not need heat treatment in the process of gelation, it can improve the elasticity and water holding capacity of food, and can also be used to entrapment fat or fat soluble substances.