0086-199 9282 1278 info@ahualyn.com
Transglutaminase
  • 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
Get a sample


Description


Transaminase (TG enzyme): The Protein Crosslinking Innovator




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.




Technical Superiority of Microbial Transglutaminase




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.




Why Buy Transglutaminase from Us?




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).




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.

1
Application

Transglutaminase: A Versatile Catalyst In The Food Industry

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.

Product Recommendation
Natamycin
Preservative

Natamycin

a natural preservative for food applications

Lactase
Enzyme

Lactase

an enzyme that breaks down lactose

Papain
Enzyme

Papain

Papaya proteinase

Bromelain
Enzyme

Bromelain

Digest protein

Download
Transglutamianse
2024.07.18

1208, Building B, Huixin 1BC, No. 1 Zhang Bayi Road, High-tech Zone, Xi'an, Shaanxi, China

0086-199 9282 1278

info@ahualyn.com

Linkedin Youtube Facebook Tiwtter TIKTOK

Copyright @ 2024 AHUALYN Corp All rights reserved.

Technical Support | Site Map
Message Form

Company *

Name *

E-Mail *

Area Code *

Tel *

Classifly *

Country *

Detailed Description *

Download

Enter Password Or Obtain a Password