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> Products > Food Ingredients > Enzyme > Transglutaminase

Transglutaminase

Meat glue

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.

- Strong Adhesive Force - Ph Stability - Thermal Stability - Improve Food Quality - Versatility - Safety And Health - Widely Used - Protein Fortification

HOT:: Natamycin Nisin Papain Lactase Bromelain

Description
Product Features
Application
Certificate of Analysis
Product Recommendation
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Description

Transaminase (TG enzyme) is an acyltransferase widely found in nature. It can be found in humans, higher animals, plants and microorganisms. As a natural green food additive, TG enzyme does not contain toxic and harmful substances and will not affect human health.

The TG enzyme produced by our company is fermented by Maoyuan Streptococcus, which is used to catalyze the cross-linking and polymerization of proteins within and between molecules. Therefore, it is widely used in meat products, fish paste products, dairy products and other foods rich in protein. This combination effect greatly changes the physical properties of proteins, such as gel ability, gel strength, viscosity, thermal stability and water retention capacity, thereby improving product structure and taste and increasing production.

The role of transaminase in meat processing: improve texture, taste, and promote cross-linking; application in dairy products: improve stability, viscosity, and reduce whey precipitation; application in flour products: improve quality and increase production rate; role in soy protein: improve product properties and increase product nutritional value.

Product Features

NO01

Good bonding

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.

NO02

Improve food quality

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.

NO03

Safe to use

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.

Application

Transglutaminase: A Versatile Catalyst In The Food Industry

: Reconstituted Steak

: Meat Rolls

: Bacon

: Meatballs

: Grilled Sausages

: Cooked Wheaten Food

Certificate of Analysis

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.