Transglutaminase Preparations
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Transglutaminase is an enzyme, widespread in human beings, other animals, plants, vegetables, and microorganisms. The industrially produced microbial transglutaminaseis of microbial origin (mTG), and it is obtained by fermentation of specially designed non-GMO bacteria (streptomyces mobaraensis).
As a professional transglutaminase manufacturerand transglutaminase suppliers, we supply many high quality products, and you can buy transglutaminasewith a reasonable transglutaminase price.
Ace Transglutaminase Preparations Types
Transglutaminase Prolink B Series
Prolink B Series TG solutions are specifically developed for emulsified meat products, such as frankfurters, hot dogs, parisers, mortadella, etc. They help to get a better product quality through improving important rheological properties of food, including texture, elasticity, and juiciness.
Transglutaminase Prolink D Series
Prolink D Series TG solutions are specifically developed for the dairy sector (milk-based products like yogurt, curd, quark, cheese, sour cream, etc.), where they help to get a better product quality through the improvement of important rheological properties of food while allowing clean labeling (E-numbers free) and reduce costs.
Transglutaminase Prolink BR-INJ Series
Prolink BR-INJ Series are specifically developed for direct use in brines to be injected for ham and marinade applications. Prolink BR-INJ facilitates sodium reduction and allows the final product to have the same or even improved technical performances comparing to products with higher "salt" content, including texture, cooking losses, and slicing losses.
Transglutaminase Prolink MB Series
Prolink MB Series TG solutions are specifically developed for cold meat binding applications (restructured meat products), where it efficiently links fresh meat pieces and improves the quality of meat raw materials, allowing the desired shaping according to production needs and final consumer requests. The final reformed product has perfect slice-ability and excellent slice quality.
Transglutaminase Prolink MB-MM Series
Prolink MB-MM is specifically developed to fulfill extra binding in all kinds of restructured meat products, especially for döner kebab applications. It efficiently links fresh meat pieces and improves the quality of meat raw materials, allowing the final reformed product to have perfect slice-ability and excellent slice quality.
Transglutaminase Prolink SRM Series
Prolink SRM Series TG solutions are specifically developed for fish and surimi-based products (like Crab Sticks, Fish Balls, etc.), where they help to get a better product quality through the improvement of important rheological food properties like texture, firmness, elasticity, chewiness, and juiciness.
Transglutaminase Prolink FB Series
Prolink FB Series TG solutions are specifically developed for cold raw fish binding applications (restructured fish products), where it efficiently links raw pieces and improves the quality of fish raw materials, allowing the desired shaping according to production needs and final consumer requests. The final reformed product has perfect slice-ability and excellent slice quality.
Transglutaminase Functions
TG Cross-links Proteins
TG can bind amino acids lysine (Lys) and glutamine (Gln) through the formation of a covalent bond. This means that TG cross-links proteins, that are made by amino acids, and improves the physical properties of protein-containing food such as structure, texture, and hardness.
Excellent Stability and Reactivity
Effective at Low Dosages
Transglutaminase Advantages
lStrong and effective binding between proteins
lImproves texture and elasticity, better chewiness
lImproves slice-ability, reduces slice losses
lImproves water retention, more juicy products
lIncreases yield, cost effective
lAllows clean labeling (E-numbers free)
lLow dusty to ensure high stability and safer working environment
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