Transglutaminase Raw material powder Transglutaminase

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Transglutaminase Powder Usage and Synthesis.

The main functional factor of TG is glutamine transaminase. This enzyme is widely found in humans, higher animals, plants and microorganisms, and is able to catalyse cross-linking between or within protein molecules, linkage between proteins and amino acids, and hydrolysis of glutamine residues within protein molecules. Through these reactions, the functional properties of various proteins can be improved, such as nutritional value, texture and structure, taste and storage life.

Uses of Transglutaminase.

Microbial glutamine transaminase, abbreviated as TG. microbial glutamine transaminase is widely found in nature in animals, plants and microorganisms, it is a kind of acyltransferase an enzyme that catalyses inter- (or intra-) acyltransfer reaction of proteins, which leads to covalent cross-linking between proteins (or polypeptides), and this kind of cross-linking has a significant effect on the properties of the proteins, gelling ability, thermal stability and water-holding capacity, and so on, thereby This cross-linking has a significant effect on the properties of proteins, such as gelling ability, thermal stability and water-holding capacity, thus improving the structural and functional properties of proteins, and giving food proteins a unique texture and taste. Therefore, glutamine aminotransferase has been widely used in the food processing industry, such as meat products, aquatic products, soya bean products, pasta products, rice products and dairy products.

In vitro studies of Transglutaminase.

Product Method of Bulk Transglutaminase Powder.

It can be extracted from animal liver, but industrially it is often obtained by microorganisms such as actinomycetes (Streptomyces, Streptovertilliummobaraense) or bacteria cultured, and then the culture solution is extracted with water at room temperature in order to decontaminate the organisms and then treated with cold ethanol. The enzyme viability of 1.5 u/mL has been obtained from Wuxi University of Light Industry, China in a 5L fermenter.

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