Glutamine transaminase, also known as transglutaminase enzyme, is referred to as TG enzyme, which is widely found in humans, advanced animals, plants and microorganisms in nature. It is an acyltransferase that can catalyze the Cross-linking and polymerization between same or different protein molecules to improve and enhance the performance of food proteins, such as emulsification, gelation, viscosity and thermal stability.
As a new type of food enzyme preparation, TG enzyme has broad application prospects in food, and is currently widely used in meat, dairy, fish, soy products and noodles.
In traditional meat processing industry, phosphate is required to be added to improve water retention, consistency and texture. Recently the food with less salt and phosphoric acid is prevailing. While TG enzyme can replace the quality improver – phosphate to produce low-salt meat product. It can be applied to aquatic products, ham, sausage, noodles, tofu, etc.
TG Enzyme use
1. In meat product: improve texture, taste, and promote cross-linking.
2. In dairy products: improve stability, viscosity, and reduce whey precipitation.
3. In noodles: improve quality and increase production rate.
4. In soy protein: improve product properties, increase product nutritional value
