DETAILS
Description:
Transglutaminase (TG) is an enzyme which can catalyze the reaction of transamination. It catalyzes the L-Lysine's r-aroylamino-hydroxybutyrate binding to the glutamic acid's. So the covalent crosslinking among the proteins or peptides is happened and the polymer of covalent compounds is formed. In the food industry, TG is applied to improve several functional characteristics of meat and protein products, such as improving the meat's structure, gel characteristic, elasticity, keeping the water and grease and so on. At the same time, the lysine is protected which preventing the maillard reaction.
Application:
In cooked products such as roast beef, ham, hot dogs, bologna and similar products provides a better texture and juiciness.
1.TG in Meat Extension
Extends red meat, poultry and fish
Increase yield
Maintains original colour
Tenderizes meat
Phosphate free
2. TG in Dairy Products
Raises the viscosity and consistency
Reduces water synereses and whey separation
Increases cheese yield up to 13-15%
Promotes stability
Enhances yogurt gel strength
3. TG in Meat, Poultry and Fish Products
Natural cross-link
Restructure to any size
Adds high value
Does not influence flavour
Easy to handle
4. TG in Ham, Sausages and Surimi Products
Improves texture, bite, yield and quality
Reduces slicing loss
Perfect for low salt production
Shortens ripening time
Reduces surimi mass
5. TG in Backing Products
Improves the dough elasticity, volume and texture
Improves flour with low gluten content
Indicated for Bakery products such as bread, pastries, puff pastries and gluten free productsThe covaient bond cataiyzed by TGase is hard to rupture under the conditions of non-enzymic reactions. Once the minced meat which was treated by TGase is shaped, the shape is kept, even though it is frozen or sliced or cooked.
