Product description: Microbialtransglutaminase (Microbialtransglutaminase) is an enzyme that catalyzes the inter- (or internal) acyl transfer reaction between proteins, resulting in covalent cross-linking between proteins (or polypeptides).
Transglutaminase enzyme definition
TG is a kind of food additives developed by modern bioengineering technology for the production of new protein foods. The main functional factor of TG is transglutaminase (EC 22.214.171.124, TG for short). The main difference between different series of products is the type and quantity of protein used as excipients.
The main ingredients of TG products:
Main ingredient TG
TG 0.5% 1%
Protein 99.5% 99%
Transglutaminase enzyme function
The main functional factor of TG is transglutaminase. This enzyme is widely present in humans, advanced animals, plants and microorganisms, and can catalyze the cross-linking between or within protein molecules, the connection between proteins and amino acids, and the hydrolysis of glutamine residues in protein molecules. Through these reactions, the functional properties of various proteins can be improved, such as nutritional value, texture structure, taste and shelf life, etc.
Transglutaminase enzyme activity
Improve food texture. It can improve many important properties of proteins by catalyzing the cross-linking between protein molecules. For example, when the enzyme is used to produce recombinant meat, it can not only bond the minced meat together, but also cross-link various non-meat proteins to the meat protein, which obviously improves the taste, flavor, tissue structure and nutrition of meat products.
Improve the nutritional value of protein. It can covalently cross-link certain essential amino acids (such as lysine) to proteins to prevent the Maillard reaction from destroying amino acids, thereby improving the nutritional value of proteins. Transglutaminase can also introduce lacking amino acids into proteins with unsatisfactory amino acid composition. People in developing countries are particularly interested in this. 
Form a heat-resistant and water-resistant film. The casein cross-linked by the enzyme can be dehydrated to obtain a water-insoluble film. This film can be decomposed by chymotrypsin, so it is an edible film that can be used as a food packaging material.
Used to embed lipids or fat-soluble substances.
Improve the elasticity and water holding capacity of food.
Transglutaminase enzyme properties
The catalytic reaction mechanism of transglutaminase:
The features of transglutaminase:
(1) Strong adhesion. The covalent bond catalyzed by the enzyme is difficult to break under general non-enzymatic conditions. Therefore, after the minced meat is processed by the enzyme and formed, it will not disperse after freezing, slicing, and cooking.
(2) The pH stability is very good. The optimal pH of TG is 6.0, but the enzyme has high activity in the range of pH 5.0 to 8.0 .
(3) Strong thermal stability. The optimum temperature of TG is around 50℃, and it has high activity in the range of 45℃-55℃. Especially in the protein food system, the thermal stability of the enzyme will be significantly improved. This feature prevents it from being inactivated rapidly during the general food processing.
(4) In the process of TG catalyzing the protein reaction, temperature (within the temperature of keeping enzyme activity) has a negative correlation with time: the higher the reaction temperature, the shorter the reaction time; conversely, the lower the temperature, the longer the time. The physical and chemical properties of different types of food determine the relationship between temperature and time in the reaction process. The following table shows the time required for TG to perform the same reaction with pH 6.0, 50°C, and 10 minutes at various temperatures:
Temperature 5℃ 15℃ 20℃ 30℃ 40℃
(Minutes) 240 105 70 35 20
(5) Safe to use. Because TG is widely present in animal tissues, people have been eating foods containing e-(g-glutamyl)lysine isopeptide bonds catalyzed by TG. Therefore, new foods produced with TG are not only safe for humans. , But also beneficial to human health.
Therefore, transglutaminase is a new type of food additive with very obvious effects and a very wide range of uses.
Transglutaminase enzyme in meat industry
(1) Basic process
Add TG equivalent to 0.3～0.5% of raw material weight
Raw meat, seasoning, enzyme reaction (35℃, about 1 hour), post-processing (steaming or freezing), canned finished product
Making steak: first thawing and shaping the frozen ground beef, pour the pickling liquid, mince, then add the enzyme liquid to mix evenly, press into the shaper to form, react at 35℃ for about 1 hour, freeze, cut into pieces, and pack. Into finished small pieces of steak.
Making other meat products (such as ham sausage, hamburgers, meatballs, siu mai, etc.): mix minced pork, minced beef and other raw materials such as starch, flour, milk powder, etc. with enzyme solution, shape, and react, which can combine non-meat protein with Meat protein cross-linking.
(1) Basic process
Add TG equivalent to 1% of raw material weight
Minced fish or shrimp pretreatment mixed enzyme reaction (35℃, about 1 hour) frozen canned finished product
Processed shrimp slices. The frozen shrimp is thawed, shelled, washed with water, and then wringed out in a meat grinder with a hole diameter of 3mm, and then added with salt and enzyme solution equivalent to 3% and 1% of the raw material respectively, and the thickness is compressed after the reaction is fully mixed Shrimp slices of 2mm.
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