Related Attributes
Product details
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.Поставщик порошка трансглутаминазы (сырья)
How to use transglutaminase
Basic directions for use:
Apply powder directly to protein surfaceLieferant von Transglutaminase-Rohstoffpulver
Refrigerate (0-10°C) for 2-12 hoursProveedor de polvo de transglutaminasa (materia prima)
Normal cooking (enzyme inactivated above 50°C)Fornecedor de pó de transglutaminase (matéria-prima)
Common ratios:
Meat binders: 0.5-1% by weightFournisseur de poudre de transglutaminase (matière première)
Dairy applications: 0.1-0.3%
Vegetable proteins: 0.5-2
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.
Main Application Areas
Food Industry
Meat Products: Improves elasticity and sliceability, reduces meat loss;
Seafood: Enhances fish paste gel strength;
Dairy and Soy Products: Improves cheese yield, yoghurt consistency, and tofu elasticity.
Alternative Additives: Reduces phosphate usage, supports the development of low-salt, healthy foods.
Biomedical Applications
Epidermal Tissue: Participates in keratin membrane formation, enhancing skin barrier function through ε(γ-glutamyl)lysine cross-linking.
Extracellular Matrix: TG2 enzyme-mediated collagen cross-linking, promoting wound healing.
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.
Frequently asked questions about transglutaminase
Q: Is "meat glue" man-made?
A: No, it is a natural enzyme, although commercial versions are usually produced by microbial fermentation.
Q: Does it change the nutritional value?
A: It has no significant effect on protein quality or nutrition.
Q: Can home cooks use it?
A: Yes, although it is used more frequently in professional kitchens.
Q: Are there vegetarian sources?
A: Yes, Microbial Transglutaminase is vegetarian/vegan.
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