Factory supply glutamine transaminase enzyme transglutaminase

Factory supply glutamine transaminase enzyme transglutaminase

Transglutaminase (TG), which is broadly found in human bodies, highly developed animals, plants and microorganisms.

Our TG is produced by fermentation from microorganisms.

TG can catalyze the reactions of cross-linking intra and inter molecular of proteins.

TG can enhance proteins’ functional characteristics such as nutritional value, structure, taste and shelf time.

1. TG for binding of meat, poultry and fish products:

1) TG can be used in restructured steak, restructured pork, formed chicken, breast, bacon, burger….
2) Easy to handle.
3) Natural cross-link of meat protein.
4) Portion control.
5) Restructure to any size for standardized product.
6) High value addition.
7) No influence to flavor.

2. TG for ham, sausage and meat ball:

1) Improve texture, increase elasticity.
2) Decrease water syneresis during storage.
3) Subsitute or reduce the use of phosphate or protein ingredients.
4) Prevent splitting of products and improve slicing.
5) No influence on flavor.

3. TG for seafood application:

1) TG can be used in restructured fish fillet, fish ball, frozen surimi, fish tofu, kamaboko…
2) Easy to handle, no influence on flavor.
3) Strong binding by natural cross-linking of protein molecules.
4) No need to add phosphate/salt or heat/freeze for binding.
5) Portion control.
6) Increase the gel strength of products.
7) Restructure to any size for standardized product.
8) High value addition.

4. TG for vegetarian industry:

1) TG can be used in vege-ham, vege-sausage, vege-hotdog, vege-chicken nugget, vege-fish fillet…
2) Improve water binding.
3) Improve texture.
4) Improve juiciness.
5) Less dimensional shrink.
6) Improve cooked yields.

5. TG for dairy application:

1) TG can be used in cheese, milk and yogurt.
2) It promotes the interaction of caseinates in the milk. It likewise promotes the binding of caseinate and whey proteins.
3) Raise the index of viscosity and consistency.
4) Reduce the water syneresis and whey separation.
5) Reduce the loss of product.
6) Cost reduction.
7) Viscosity decreases more slowly during storage.
8) Improve stability during storage.

6. TG for bakery and noodles:

1) TG can be used in a diverse range of wheat flour products.
2) Texture improvement.
3) Retain shape and texture after baking.
4) Less crumb after cutting.
5) Hold original flavor (locks in your products good taste)