Transglutaminase

Transglutaminase is an enzyme that forms crosslinks between protein molecules. Transglutaminase catalyses the formation of an isopeptide bond between the group of γ-carboxamides of glutamine residues and the first-order ε-amine groups of different compounds. Transglutaminase is involved in many physiological processes, including coagulation, antibacterial immune reactions and photosynthesis.

Advantages： 

• Enhanced Protein Functionality:   Significantly improves the foaming property, emulsifying property, emulsifying stability, thermal stability, water-holding capacity, and gelling ability of proteins, optimizing the taste, texture, and appearance of food.  

• Enhanced Product Texture:   - In meat products, Transglutaminase improves brittleness, slicing property, and elasticity, reducing processing loss.   - In fish products, Transglutaminaseenhances gel strength and improves quality.   

• Efficient Adhesion and Recombination:   Capable of bonding minced meat, minced fish, etc., into whole pieces (such as restructured steak and fish steak). Transglutaminase features strong adhesion and high stability, making it less prone to separation after freezing, heating, or pickling, with simple operation.   

• Promotes Healthy Food Development:   Reduces the usage of salt and phosphates in traditional processing, facilitating the development of healthy foods with low salt and low phosphates while maintaining good texture.                                                                                          

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