
Transaminase is an enzyme widely used in the food industry. It catalyzes the acyl transfer reaction between protein molecules and promotes covalent cross-linking between or within protein molecules, thereby improving the texture, taste and nutritional properties of food.
Description
As a microbial-derived enzyme, transglutaminase (TGase) catalyzes protein crosslinking to enhance food texture and stability. Widely recognized as "meat glue transglutaminase," this food-grade enzyme revolutionizes meat restructuring by binding proteins in processed meats, surimi, and plant-based alternatives. With optimal activity at 50-55°C and pH 6-7, our transglutaminase meets ISO 22000 standards, delivering superior binding strengthwhile maintaining nutritional integrity.
Produced through controlled fermentation of Streptomyces mobaraensis, our microbial transglutaminase ensures non-GMO and allergen-free performance. Unlike animal-derived variants, this thermally stable enzyme (active up to 70°C) enables innovative applications: creating seamless meat joints, improving yogurt viscosity, and developing textured plant proteins.
As a leading manufacturer, we offer customizable transglutaminase solutions for industrial-scale food production. Available in 1kg to 25kg food-safe packaging, our competitively priced TGase comes with technical support for HACCP compliance. Bulk buyers receive complimentary application guides covering meat glue techniques, dosage optimization (0.2-0.5% w/w).
The molecular cross-linking formed by TG enzyme catalysis is extremely stable, and the bonded meat will not fall apart under freezing, tumbling, and steaming conditions.
TG enzyme helps to form strong gels and improve the quality of protein products by improving the thermal stability and water holding capacity of proteins.
TG enzyme exists in various organisms, and the products formed by its catalysis exist naturally. These substances are contained in people's daily diet. Food produced by using TG enzyme is harmless to the human body and beneficial to health.
Transglutaminase: A Versatile Catalyst In The Food Industry
|
ITEMS |
STANDARDS |
RESULTS |
|
Product Name |
Transglutaminase |
/ |
|
Description |
White or slight yellow powder |
Conformed |
|
Loss on drying (%) |
≤8.0 |
5.6 |
|
Pb (mg/kg) |
≤5.0 |
0.01 |
|
As (mg/kg) |
≤3.0 |
0.1 |
|
Total Plate Count (CFU/g) |
≤50000 |
220 |
|
Coliform (CFU/g) |
≤30 |
Not detected |
|
Escherichia coli (MPN/g) |
≤3.0 |
<3.0 |
|
Salmonella |
Negative in 25g |
Not detected |
|
Packing: |
1kg/bag,20kg/CTN |
|
|
Conclusion: |
The product is in conformity with the standard of GB 1886.174. |
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