Transglutaminase for Protein or Gel Property Modification in Meat and Dairy 
Catalog Number IE-1234
Physical Form Powder
Color White
Dosage Parameters ad hoc
Source Microorganism
| Summary | The microbial transglutaminase finds very wide applications in improvement of texture, gel property or protein functionality, such as meat re-constructure, quality improvement for surimi, bacon, sausage, meat ball and yoghurt products. |
| Description |
Transglutaminase is produced through submerged fermentation of Streptomyces mobaraensis, followed by purification and formulation. This enzyme facilitates both inter- and intra-molecular cross-linking of proteins, which is valuable in the food industry for enhancing product texture and protein functionality. Transglutaminase is used in various applications including meat reconstruction, quality improvement in surimi, bacon, sausages, meatballs, and yogurt products. It catalyzes the transamination reaction where L-Lysine's γ-carboxyamide group binds to glutamic acid. This process leads to covalent cross-linking among proteins or peptides, forming polymeric covalent compounds that improve the texture and stability of food products. |
| Advantages |
Widely applied in meat reconstructure applications Applicable for improvement of texture and gel/sensory property of protein-based foods |
| Application | For improvement of gel/sensory property improvement of protein-based foods, such as meat reconstructure, surumi, meat ball and youghurt. |
| Application Area | Meat, egg and milk processing |
| Application Recommendation | The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the smallest quantity. The covalent bond formed by TGase is hard to split by non-enzymic means. Once the treated minced meat is shaped, the shape is set and resistant to freezing or slicing or cooking. Please contact our technical support for more information. |
| Dosage Parameters | ad hoc |
| Optimum Temp | 50°C-60°C |
| Effective Temp | 0°C-65°C |
| Optimal pH | 6.0-7.0 |
| Effective pH | 5.0-8.0 |
| Source | Microorganism |
| Physical Form | Powder |
| Color | White |
| Scope of Shipment | Worldwide |
| Product Strain | Streptomyces mobaraensis |
| Package | 25 kg/drum |
| Storage | Keep sealed in a dry and cool place with good ventilation and avoid direct sunlight. Slight sedimentation is acceptable since it will not impact performance of the product. |
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