Chemical name: Transglutaminase; TG enzyme
Product Standard:Â GB/FCC
Packaging:
20kg/inner plastic bag, outer paper drum.
Storage Condition: Keep well closed in its original packing in a cool and dry place.
Shelf life: 2 years.
Transglutaminase
Transglutaminase tg is an enzyme that catalyzes the cross-linking of proteins, enhancing the viscosity and gel formation in processed meat, dairy, and fish products.
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Transglutaminase
Mondstar offers a diverse range of chemical products and is your preferred supplier of food additives and ingredients, providing high-quality transglutaminase powder wholesale and export services. For more information, you can directly contact [email protected]Â or call +86-17303712627.
Product Overview
Transglutaminase, also known as TG enzyme, is an enzyme widely found in the human body, higher animals, plants, and microorganisms. It possesses remarkable catalytic abilities for protein cross-linking, binding proteins to amino acids, and hydrolyzing glutamine residues. Therefore, it is extensively employed as a food additive. Produced through the fermentation of Streptomyces mobaraensis, the transglutaminase enzyme exhibits multiple outstanding effects in the food industry, including enhancing the foaming, emulsifying stability, heat stability, water retention, and gel-forming capability of protein-based foods. These effects further improve the nutritional value, taste, flavor, texture, and appearance of food. TG enzyme provides strong adhesion as the covalent bonds it catalyzes are resistant to breaking under typical non-enzymatic conditions. Thus, it prevents food from disintegrating after processing, such as during meat fragmentation, freezing, slicing, and cooking. Additionally, TG enzyme demonstrates excellent pH stability. Its robust heat stability allows it to function over a wide temperature range, with the optimal performance observed around 45°C to 55°C. In protein-based food systems, its heat stability is significantly enhanced. Moreover, in catalyzing protein reactions, TG enzyme exhibits an inverse relationship between temperature and reaction time: higher temperatures require shorter reaction times, and vice versa. This characteristic makes TG enzyme highly flexible and stable in food processing.
Specifications
| Item | Transglutaminase | Activity | 100000 u/g |
| Strain | Streptomyces mobaraensis | EC number | EC 2.3.2.13 |
| Form | Powder | Carrier | Starch |
| Color | Light yellow | Loss on drying | ≤ 10% |
| Working pH | 4.0-10.0 | Optimum pH | 6.0-7.0 |
| Working T | 0-65℃ | Optimum T | 45-55℃ |
The main application of Transglutaminase
- Transglutaminase in meat transforms ground or chunked beef, pork, lamb, and poultry into premium steaks, chops, meat slices, and meatballs, enhancing value and texture.
- Transglutaminase in surimi and seafood processing fortifies surimi protein texture and refines the production of imitation crab and lobster.
- Transglutaminase in soy protein isolate manufacturing develops isolates with superior gelling properties for diverse food applications.
- Transglutaminase in yogurt production imparts increased viscosity and improved texture.
- Transglutaminase in premium noodle and flour production augments texture and extends shelf life.
- Transglutaminase in tofu manufacturing creates high-quality tofu with enhanced texture and mouthfeel.
- Transglutaminase in steamed bread preparation strengthens the dough, leading to better-textured steamed buns.
- Transglutaminase in baked goods production boosts softness and prolongs the shelf life of cakes and pastries.
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