SD-10600 TRANSGLUTAMINASE

TG enzyme
Product name: 
Glutamine transaminase (TG enzyme) English: TRANSGLUTAMINASE Glutamine transaminase, abbreviated as TG enzyme, is an enzyme widely present in animals, plants, and microorganisms. The TG enzyme produced by our company is a type of enzyme preparation obtained through fermentation, separation, purification, standardization and other processing techniques using the Maoyuan chain sprocket fungus as the fermentation strain. It is a monomeric protein with an active center composed of 331 amino acids and a molecular weight of about 38000. It can catalyze covalent crosslinking reactions within and between protein molecules, effectively improving the functional characteristics of proteins, enhancing their structure, and endowing proteins with unique texture and taste.

Product Features:
TG action time, temperature, pH
Enzyme preparations catalyze various chemical reactions during food processing, characterized by low dosage, high catalytic efficiency, and strong specificity. The action of enzymes is greatly affected by temperature and time. When the temperature is high, the relative reaction time required will be greatly shortened. When the temperature is low, the reaction rate is relatively low, and there may even be no reaction.
The required action time and temperature of TG are determined by the processing technology of catalyzing food and the improvement of the physical properties that the food ultimately wants to exhibit. When the reaction temperature increases, the time will be greatly reduced, and within a certain range, the higher the temperature, the faster the reaction rate. As the temperature continues to rise, TG enzyme begins to inactivate, and the higher the temperature, the shorter the required inactivation time.

Product mechanism of action:
Strong adhesion: Covalent bonds formed by TG catalysis are difficult to break under normal non enzymatic catalytic conditions, so after processing minced meat with TG, they will not scatter after freezing, slicing, and cooking.
Good pH stability: TG is suitable for pH 6.0, but it still has high activity within the range of pH 5.0-8.0.
Strong thermal stability: The suitable temperature for TG is around 50 ℃, and it has high activity in the range of 45 ℃ to 55 ℃. Especially in protein food systems, the thermal stability of TG is significantly improved, which prevents it from rapidly becoming inactive during general food processing.

During the catalysis of protein reactions by TG, there is a negative correlation between temperature (within the temperature at which enzyme activity is maintained) and time: higher reaction temperature leads to shorter reaction time; On the contrary, the lower the temperature, the longer the time. The physical and chemical properties of different types of videos determine the relationship between temperature and time during the reaction process. 5. Safety of use: Due to the widespread presence of TG in animal tissues, people have been consuming foods containing (- glutamyl) lysine heteropeptide bonds catalyzed by TG. Therefore, foods produced with TG are not only safe for human health, but also beneficial to human health.

Application areas:
Transglutaminase (TGase or TG), also known as transglutaminase, is a new type of food enzyme preparation developed using modern biotechnology that can crosslink protein molecules and make them grow from small to large. After TG modification, the protein's gelation, plasticity, water holding capacity, water solubility, stability, and other properties will be improved. TG, as a new type of food enzyme preparation, has broad prospects for application in food. TG enzyme can improve the foaming, adhesive, emulsifying, gel, thickening and emulsifying stability of protein, thereby improving the appearance, flavor, taste and texture of protein rich foods. Widely used in meat products, dairy products, fish products, soy products, and flour products.
 
1、 The Application of TG in Meat Products
TG is used for reconstituted minced meat
Effect: TG can bond minced meat into whole pieces of meat
TG is used for low-temperature emulsified sausages
Effect: TG can improve and enhance the elasticity, texture, taste, and flavor of sausages
TG is used for meat mimicking products
Effect: The imitation meat made with TG can be used as a filling or partial meat substitute for intestinal products
 
2、 Application of TG in dairy products
Application of TG in Yogurt
Effect: Improve product yield; Replace stabilizers to increase product viscosity; Improve the strength of gel, strong shaking without dispersion, improve water retention, reduce whey precipitation rate, and reduce costs; Improve texture, taste, flavor, and increase market value.
Application of TG in Cheese
Effect: Improve yield; Improve water retention, etc.

3、 Application of TG in Noodle Products Transglutaminase
Application of TG in Noodles
Effect:
Improve the quality of noodle products, improve the gluten network structure of the dough, enhance the elasticity and viscoelasticity of the dough, increase the gas retention capacity of the dough, make the volume of bread and noodles larger, the internal phase structure more uniform, reduce the rate of noodle breakage, and increase the bite strength and boiling resistance of the noodles.
Improve the taste of flour products, delay the aging of bread and Mantou, and make noodles smoother and stronger.
Improve the appearance of noodle products.
For noodles and noodles (dumplings, Wonton), it can make the appearance more bright and tidy, and give a transparent texture; In fried noodle products, the generation of bubbles can be reduced and the surface is smoother; For fermented flour products, it can delay the evaporation of surface water, so that bread and Mantou can keep good wetness for a long time, and it is not easy to drop slag and crumbs.
Improve yield: By using TG and adding 2-10% water as needed, the yield can be increased by 2-10%.
Extended shelf life: The shelf life of bread and Mantou can be extended for 1-3 days.

Application of plant protein soy products such as soybeans:
Glutamine transaminase (TG) has a significant effect on crosslinking lysine onto soy protein. The acid stability, emulsification, emulsification stability, taste, flavor, especially gel property of soy protein isolate modified by transglutaminase have been improved. Therefore, heat treatment and chemical treatment should be used to open the structure of globulin and increase the content of lysine and glutamine on its surface. The use of TG in vegetarian and legume products has a good effect.