Transglutaminase – TG Enzyme

Przegląd

Transglutaminase (TG enzyme) is an enzyme preparation produced by using Streptomyces mobaraensis (also known as actinomycetes) as the fermentation strain, followed by biological fermentation, extraction, and purification, and it is widely used in industries such as meat products, soy-based products, dairy products, and flour-based foods.

Mechanizm

Transglutaminase is a polymerizing enzyme that catalyzes an acyl-transfer reaction between the γ-carboxamide group of glutamine residues and the ε-amino group of lysine residues in proteins. This reaction forms ε-(γ-glutamyl) lysine isopeptide bonds, resulting in intramolecular crosslinking within protein molecules, intermolecular crosslinking between protein molecules, and crosslinking between proteins and amino acids. Through these crosslinking reactions, the functional properties of proteins are modified, protein network strength is enhanced, and product texture and processing performance are significantly improved.

Charakterystyka produktu

• Zakres temperatur: Effective temperature range 0–55°C; optimal temperature range 40–50°C.
• Zakres pH: Effective pH range 2.0–12.0; optimal pH range 6.0–7.5.
• Effect of metal ions on enzyme activity: TG Enzyme does not completely rely on Ca²⁺, and it is not inhibited by K⁺, Na⁺, Mg²⁺, Mn²⁺, or Ba²⁺. However, Cu²⁺, Zn²⁺, Fe³⁺, Pb²⁺, and Li^– can inhibit enzyme activity.
• Reaction temperature and time: During protein crosslinking, within the effective temperature range, temperature and time are correlated with gel formation: higher temperatures require shorter reaction times; lower temperatures require longer reaction times.
• Aktywność enzymatyczna: 165U/mL

Wytyczne dotyczące składania wniosków

In Restructured Meat Products

Suitable for restructured products such as beef rolls, lamb rolls, pork rolls, chicken rolls, steaks, pork chops, chicken cutlets, pork belly products, and similar applications. TG Enzyme increases raw material value, reduces trim and meat waste, and improves appearance and structure.

• Zalecane dawkowanie: 0.8%–3.0% (calculated based on raw meat weight).
• Activity reference: based on 150 U/g activity.
• Usage note: actual dosage depends on added water, meat freshness, enzyme activity, and other formulation factors.
• Key processing factors: temperature, meat texture, reaction temperature, and reaction time will affect results.

In Sausage & Emulsified Meat Products (e.g., sausages, jerky strips, meatballs)

TG Enzyme improves elasticity, gel strength, and yield, enhances texture and mouthfeel, increases water retention, helps prevent product cracking, reduces additive dependency, and supports cost optimization. Suitable for grilled sausages, fish balls, meat balls, and similar products.

• Zalecane dawkowanie: 0.1%–0.4% (based on total formulation weight).
• Activity reference: based on 120 U/g activity.

In Soy-Based Products (e.g., Thousand-Layer Tofu, Silken/Coagulated Tofu)

TG Enzyme improves elasticity and water-holding capacity, creates a smoother, bouncier mouthfeel, increases structural stability, and improves overall product consistency.

• Zalecane dawkowanie: 0.1%–0.25% (based on total formulation weight).
• Activity reference: based on 120 U/g activity.

In Dairy Products (e.g., yogurt, cheese)

TG Enzyme helps reduce whey separation, improves texture and mouthfeel, increases viscosity and thickness, and improves yield. It supports a more stable gel structure and improves appearance and texture stability after shear.

• Zalecane dawkowanie: 0.5–2.0 g per 100 g protein.
• Additional note: dosage is calculated based on the protein content in milk or milk powder; activity based on 120 U/g.
• Dosage reference: approximately 0.01%–0.06% (based on the volume/weight of milk or milk powder; adjust based on formulation and target texture).

In Flour-Based Foods (e.g., bread, noodles, dumpling wrappers, steamed buns)

TG Enzyme improves the internal structure of dough systems, increases bread volume, enhances dough elasticity, and improves cooking tolerance. It can also improve noodle resilience and chewiness, enhance dumpling wrapper extensibility, and improve finished product stability.

• Zalecane dawkowanie: 0.1%–0.4% (based on total formulation weight).
• Activity reference: based on 120 U/g activity.

Pakowanie i przechowywanie

• Opakowanie: Standard packaging is 1 kg bottle (supplied in an industrial-grade plain bottle). Please note that the product image is for illustration purposes. Actual packaging may differ.
• Important note: This product is a biologically active substance. High temperature, strong acids, and strong alkalis may cause enzyme inactivation.
• Transportation & storage: Avoid direct sunlight exposure and rain during transportation and storage. Store sealed in a cool, dry, and tightly closed condition.