| Customization: | Available |
|---|---|
| CAS No.: | 80146-85-6 |
| Formula: | C27h44o3H2O |
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Transglutaminase is an enzyme that catalyzes the formation of an isopeptide bond between a free amine group (e.g., protein- or peptide-bound lysine) and the acyl group at the end of the side chain of protein- or peptide-bound glutamine. The reaction also produces a molecule of ammonia. Such an enzyme is classified as EC 2.3.2.13. Bonds formed by transglutaminase exhibit high resistance to proteolytic degradation (proteolysis).
Transglutaminase(TG), which widely distributed in human bodies, advanced animals, plants and microorganisms. It can catalyzes the reactions of cross-linking intra-and intermolecular of proteins, thus TG can improve the capability of the food protein, For example the emulsification,gelation,viscosity and high thermal-stability.
Transglutaminase (TG), aka Meat Glue, is a natural enzyme that has the ability to glue protein-containing foods together. When raw meats are bound with TG, they typically have the strength and appearance of whole uncut muscles.
Primary uses of transglutaminase include:
Making uniform portions that cook evenly, look good, and reduce waste.
Binding meat mixtures like sausages without casings.
Making meat combinations like bacon and scallops.
Producing special effects like meat noodles, meat and vegetable pastas, etc.
Additionally, TG can thicken egg yolks, strengthen dough mixtures, thicken dairy systems, and increase yield in tofu production, among other applications.
Characteristics:
| Wide ph stability: | Although the optimum ph of crude TGase is 6.0, it also functions with high activity in the wide range of ph 5.0 to 8.0. on account of this wide ph range, a variety of applications can be effective in various food processes, regardless of food type. |
| High thermal-stability: | The optimum temperature of TGase is about 50. It also has high activity in the range of 45-55. A major advantage of TGase is that it becomes inactive when the internal temperature of food is at 75 or more in normal foods. |
| Strong binding force: | The covaient bond cataiyzed by TGase is hard to rupture under the conditions of non-enzymic reactions. Once the minced meat which was treated by TGase is shaped, the shape is kept, even though it is frozen or sliced or cooked. |
Specifications:
The main functional factor of TG is Transglutaminase (EC 2.3.2.13, TG), for different application, we have different type, different TG activity content and the carrier form different series of TG product.
Series of TG product:
| Specification | TG-A | TG-B | TG-N | TG-M | TG-H |
|
TG activity |
50u/g | 100u/g | 100u/g | 20u/g | 1000u/g |
| Application | Fish,Surimi product | Meat Product | Dairy product | Noodle and Bake product | For blend |
Application of transglutaminase:
|
Category |
product |
function |
|
Meat Products |
Meatball |
improving resilience, texture and taste |
|
canned meat |
improving texture and appearance |
|
|
frozen meat |
improving resilience, texture and taste |
|
|
reformed meat |
reforming the meat |
|
|
ham |
improving taste and lengthening time of storage |
|
|
Sausage |
improving resilience, texture and taste |
|
|
Aquatic Products |
Mashed fish meat |
improving texture and appearance |
|
fish product |
strengthening binding force |
|
|
mashed shrimp |
improving texture and viscosity |
|
|
Cereal Product
|
Flour product |
improving texture and flexibility |
|
baked food |
improving texture and increasing volume |
|
|
rice product |
improving flexibility and viscosity |
|
|
bean product |
improving flexibility |
|
|
biscuit |
preventing from softening |
|
|
Dairy Product |
milk |
improving texture and taste |
|
yoghurt |
improving viscosity and taste |
|
|
Others |
Soya-bean milk |
improving texture and taste |
|
jelly |
improving viscosity and taste |
|
|
quasi-sharks fin |
resembling tasty food |
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