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Transglutaminase

Transglutaminase

Transglutaminase

Transglutaminase is also called the turn glutaminase enzyme (TG) is composed of the molecular weight of about 38000 331 amino monomer with active center of protein, its catalytic protein polypeptide intramolecular and intermolecular covalent cross-linking occurs, so as to improve the structure and function of protein, such as the nature of protein, foaming, emulsification, emulsifying stability, The effect of thermal stability, water retention and gel ability is significant, and then improve the flavor, taste, texture and appearance of food.
 

Enzyme transglutaminase (TG) is a natural enzyme that crosslinks proteins together by
linking the epsilon amino group of lysine in one protein to the carboxyl group of aspartic or
glutamic acids in another protein. It is naturally present in the majority of organisms tissues
and involved in various biological processes.

Our TG is fermented from streptoverticillium mobaraense and is characterized by strong
binding force, good PH and thermal stability, impressive solubility, and most importantly,
safety.

In commercial food processing, transglutaminase TG can perform as a binding agent and be
applied in texture improvement, meat reconstruction and diary products. Transglutaminase
uses in food is more common include steak, fish balls, surimi, ham, imitation crabmeat, etc.
As a professional transglutaminase manufacturer, Elixir can provide you with high-
quality transglutaminase in food at a reasonable price.