Transglutaminase Preparations

Food Grade Transglutaminase (TGASE)

ACE Ingredients-ACE Prolink

Transglutaminase is an enzyme, widespread in human beings, other animals, plants, vegetables, and microorganisms. The industrially produced transglutaminase is of microbial origin (mTG), and it is obtained by fermentation of specially designed non-GMO bacteria (streptomyces mobaraensis).

What is Transglutaminase(TG) Enzyme

Transglutaminase (TG) Enzyme is a monomeric protein with a molecular weight of about 38,000 kDa consisting of 331 amino acids, which can catalyze the covalent cross-linking of protein polypeptides within and between molecules to improve the structure and function of proteins. Transglutaminase enzyme has significant effects on protein properties such as foaming, emulsification, emulsion stability, thermal stability, water retention, gelling ability, etc. Thus, transglutaminase in food can help to improve the texture and appearance of food. Enzyme TGhas a wide variety of applications and can be applied as pork, fish, beef, meatballs, minced meat restructuring, minced fish products, ham, sausages, intestines, Chiba tofu, cheese, plant-based meat, noodles, bread, etc. We recommend fish additives, ham additives, sausage additives, tofu additives, cheese fiber, pasta additives and bread additives and preservatives.

ACE Ingredients Transglutaminase in Food

Transglutaminase Prolink B Series

Transglutaminase Prolink B Series 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 for the Dairy Sector

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 for Cold Raw Fish and Restructured Fish Products Binding

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.

ACE Ingredients Transglutaminase Enzyme Functions

Improves the Nutritional Value of Protein

A :

Cross-linking of proteins by TG enzyme can improve the functional properties of proteins, such as thermal stability, emulsification, gelling properties, water retention, theological properties, etc. Currently, Transglutaminase, the enzyme has been widely used in meat additive, dairy additive, fish & surimi-based products, bakery products, vegetarian and vegan products, casings, etc.

How is Transglutaminase Made?

A :

ACE Ingredients uses modern bio-engineering technology to develop a new type of transglutaminase chinain food that can cross-link protein molecules-.

What is Transglutaminase Mechanism?

A :

The principle of action is to catalyze the formation of a covalent bond between protein molecules, which is difficult to break under normal non-enzymatic catalytic conditions and can bring protein molecules closer together, allowing natural cross-linking of TGprotein in the meat itself.

Is Transglutaminase Safe?

A :

TGase "transglutaminase, enzyme" is “generally recognized as safe" or GRAS by the Food and Drug Administration(FDA) and has been utilized in Europe for more than 15 years. It's widely characterized by its safe use and strong adhesive power and is approved in numerous other regions. as an efficient and safe processing aid.

As a transglutaminase manufacturer, we will do our best to meet all the needs of customers.

If you want to know more about how is transglutaminase made, please visit our website.


至: Ace Ingredients Co., Ltd.
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