Transglutaminase TGase For Food Industry Transglutaminase

Product Introduction: Transglutaminase——Transglutaminase (TG Enzyme)

Transglutaminase——Transglutaminase (TG Enzyme) is a versatile enzymatic preparation that enhances food texture and functionality by catalyzing intra- or intermolecular protein cross-linking. Widely applied in food processing, TG enzyme offers innovative solutions for improving product quality, nutritional value, and sustainability. Below are its key features and benefits:

I. Functions & Benefits

1. Texture Enhancement

   • Protein Cross-Linking: Strengthens elasticity, gel strength, and water-holding capacity in food matrices. For example, it replaces phosphates in meat products to improve texture in low-salt formulations.

   • Thermal Stability: Creates dense 3D protein networks in surimi-based products (e.g., fish balls, shrimp slices), enhancing firmness and heat resistance.

2. Nutritional Improvement

   • Protects essential amino acids (e.g., lysine) from degradation during processing, preserving nutritional integrity.

3. Multifunctional Applications

   • Fat Encapsulation: Stabilizes fat microdroplets in low-fat foods to retain flavor and texture.

   • Edible Films: Processes casein into biodegradable packaging materials via enzymatic cross-linking.

II. Key Applications

1. Meat Products

   • Restructured Meat: Binds fragmented meat (e.g., steak, burger patties) for improved freeze-thaw stability and slicing performance.

   • Phosphate Replacement: Reduces sodium content in ham, sausages, and deli meats while maintaining juiciness.

2. Aquatic Products

   • Enhances gel strength in surimi, ensuring superior elasticity in fish balls, crab sticks, and shrimp analogs.

   • Restructures broken fish or shrimp meat to optimize processing efficiency.

3. Soy Products

   • Improves gel strength and sliceability of tofu and tofu sheets, minimizing breakage during handling.

4. Dairy Products

   • Boosts yogurt gel strength, reduces whey separation, and delivers a smoother mouthfeel.

5. Baked Goods

   • Increases dough water absorption, enhances bread volume, and extends shelf life.

III. Product Features

1. Robust Stability

   • Broad pH Tolerance: Active within pH 5.0–8.0 (optimal at pH 6.0).

   • Thermal Resistance: Operates efficiently at 45–55°C (optimal at 50°C).

2. Superior Binding Capacity

   • Forms covalent bonds resistant to breakdown during freezing, cooking, or mechanical processing.

3. Safety & Health Benefits

   • Naturally present in animal tissues, ensuring long-term consumption safety.

   • Promotes mineral absorption and supports healthier food formulations.

IV. Why Choose Transglutaminase?

• Natural & Efficient: Eliminates the need for synthetic additives while delivering consistent results.

• Versatile: Adaptable to diverse food systems, from plant-based proteins to premium meat products.

• Sustainable: Reduces food waste by enabling the use of fragmented raw materials.

Compliance & Certification
TG enzyme complies with global food safety standards. For specific regulatory guidelines (e.g., EU EINECS 258-562-5), please consult local regulations.

Packaging & Storage
Available in customized formats (powder/liquid). Store in a cool, dry place away from direct sunlight.

Unlock Innovation in Food Science with TG Enzyme!
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