TG Enzyme (Transglutaminase)

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We are a technical leading enzyme manufacturer in China with an established reputation as a reliable supplier of quality enzyme products to our customers at home and abroad.

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Edna Yang

Tel: +86-510-8525-9383
Cell: +86-151-5221-3005
Email: edna.yang@bolibio.com

Jiangsu Boli Bioproducts Co.,Ltd.

Add: 93 Yangzhou Road, Jiangyan Economic Development Zone, Jiangsu 225500, China

Jiangsu Boyang Bioproducts Co., Ltd.

Add: 30 Tongwang Road, Nantong Economic Development Zone, Jiangsu 226010, China

TG Enzyme (Transglutaminase)

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Product Description

Description

Transglutaminase (TG enzyme) is a food enzyme preparation developed by modern bioengineering technology to crosslink protein molecules and make protein molecules grow from small to large. After modification by TG enzyme, the gelation, plasticity, water holding capacity, water solubility and stability of the proteins will be improved. TG enzyme has found its broad applications in food industry.

Application and Benefits for Food Industry

TG enzyme can be used to improve the foaming, adhesion, emulsification, gelation, thickening and emulsification stability of proteins, so as to improve the appearance, flavor, taste and texture of protein-rich foods. It is specially suitable for meat products, dairy products, fish products, soy products and dough products.

Benefits for meat products
For the reconstitution of minced meat: the minced meat can be glued into a whole piece of meat.For low temperature emulsified sausage: improve the elasticity, texture, taste and flavor of sausage.For imitation meat products: the imitation meat can be used as a filling or partial meat substitute for sausage products.

Benefits for dairy products
Yogurt: Improve product yield; replace stabilizer, improve product viscosity; improve gel strength and do not disperse under strong sloshing, improved water holding capacity, reduce whey precipitation rate and reduce cost; improve texture, taste, flavor, and increase market value.

Benefits for flour products
Improve the quality of dough products, improve the gluten network structure of dough, enhance the elasticity and viscoelasticity of the dough, increase the gas holding capacity of the dough to make the bread and noodles bigger, make the inner phase structure more uniform, reduce the broken rate of the noodles and improve the taste and boiling resistance of the noodles.
Improve the taste of dough products, delay the aging of the bread and steamed bread, and make the noodles smoother and stronger.
Improve the appearance of dough products. Make the noodles and dumpling surfaces look brighter and more tidy, and give a transparent texture; Reduce the generation of bubbles in fried dough products and make the surface smooth; Delay the evaporation of moisture on the surface of the fermented dough products so that the bread can maintain good wettability for a long time and not easy to drop crumbs.

Increase the yield: The use of TG enzyme will help to increase the yield by 2-10%.

Extend shelf life: Help to extend the shelf life of bread by 1-3 days.

Benefit for soybean and other soy protein products
TG enzyme has a significant effect on cross-linking lysine to soy protein. The acid stability, emulsification, emulsifying stability, taste and flavor of soy protein isolate were improved by transglutaminase modification. Therefore, the globulin structure should be opened through heat treatment and chemical treatment to increase the content of lysine and glutamine on its surface. The use of TG enzyme in vegetables and soy products has a good effect as well.

Declared activity

100U/ml for liquid products

100U/g, 10,000U/g for powder products

Packaging

30kg plastic drums, 1125kg IBC totes for liquid products

20kg cardboard drums with food-grade plastic bags inside, or 20kg kraft paper bags

None

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