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 Functions

Improves the Nutritional Value of Protein

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lmproves the nutritional value of protein: Enzyme TG can covalently cross-link certain essential amino acids (such as lysine) to proteins to prevent the destruction of amino acids by the Malladreaction, thus improving the nutritional value of proteins. Transglutaminase in food can also introduce deficient amino acids into proteins with suboptimal amino acid composition, which is of particular interest to people in developing countries.

Excellent Stability and Reactivity

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The reaction time of TG is directly related to dose-rate, pH, temperature, and concentration of substrate. We consider and exam these variables carefully to optimize the equation and get the best possible technical results for our clients.

Effective at Low Dosages

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Dosage varies among products and applications. Our R&D team is equipped to create and deliver the most innovative and valuable formulas for individual clients.

lmproves Texture and Elasticity:

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Transalutaminase, enzyme can improve many important properties of proteins by catalyzing the cross-linking that occurs between TG protein molecules. For example, when the TG enzymeis used to produce reconstructed meat, it not only binds freshmeat pieces together but also crosslinks various non-meat proteins to meat proteins, significantly improving the texture, organization and nutrition of meat products.

Transglutaminase Advantages

Strong and effective binding between proteins

Improves texture and elasticity, better chewiness

Improves slice-ability, reduces slice losses

Improves water retention, more juicy products

Increases yield, cost effective

Allows clean labeling (E-numbers free)

Low dusty to ensure high stability and safer working environment

If you are looking for a reliable transglutaminase manufacturer, don't hesitate to contact us!

Ace Ingredients, as an excellent food coloring manufacturer, offers a wide range of food ingredient chinafor you to choose from.

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