TG Enzyme

Applications
Widely used in processed meat and restructured meat products to improve binding, sliceability and yield in ham, sausages, poultry rolls and beef portions. In seafood processing, transglutaminase supports portion control and texture stabilization for fish fillets and surimi-based products. Dairy and plant protein manufacturers use TG enzyme to modify texture in yogurt, cheese, protein beverages and meat analog formulations, improving water retention and reducing formulation costs. Powder formats are suitable for dry blending into spice or functional premixes, while concentrated enzyme preparations integrate directly into hydrated protein systems during mixing or tumbling.

Specifications & Industrial Use
CAS 80146-85-6. Available activity includes 130 U/g food grade transglutaminase powder, with additional TG and L-glutamine transaminase preparations produced via fermentation of Streptomyces mobaraensis. Supplied for industrial food processing use, suitable for pilot trials through full-scale production under standard food manufacturing conditions.