Transglutaminase

Transglutaminase（TG）

Glutamine transaminase, also known as transglutaminase (short for TG), is a kind of transaminase that catalyzes acyl transfer reaction. It can cause cross-linking reaction between the inside of protein and the molecule, making protein molecules change from small to large and forming a strong gel. Then the plasticity, water-retention, adhesion and other characteristics of various protein products will be improved, as well as the nutritional value of protein by introducing lysine. TG can improves the gelling, emulsification and other functional properties of proteins through cross-linking reaction when it acts on various substrate proteins, such as casein, soy protein, glutenin, myosin, etc..

Application feature

Thickening, Binding, Stabilization, Emulsification, gelling

Application Scene

Processed meat, Aquatic product, Bean product, Flour product, Rice product, Dairy product.