Transglutaminase Powder

Shaanxi Yuantai Biological Technology Co., Ltd. is one of the most reliable manufacturers and suppliers of transglutaminase powder in China. With abundant experience, we warmly welcome you to wholesale bulk transglutaminase powder for sale here from our factory. Quality products and reasonable price are available.

Transglutaminase powder, referred to as TG. Microbial transglutaminase is widely found in animals, plants and microorganisms in nature. It is an acyl transferase that catalyzes inter-protein (or intra-protein) acyl transfer reactions, resulting in the occurrence of protein (or polypeptide) reactions. Covalently cross-linked enzymes. This cross-linking has a significant impact on the properties, gelling ability, thermal stability and water-holding capacity of proteins, thereby improving the structure and functional properties of proteins and giving food proteins a unique texture and texture. taste. Therefore, glutamine transaminase has been widely used in food processing industries such as meat products, aquatic products, soy products, flour products, rice products and dairy products.

YTBIO supplies two specifications of transglutaminase powder: 500u/g (high enzyme activity, suitable for industrial rapid cross-linking reactions, addition level 0.1%-0.3%); 100-120u/g (medium to low enzyme activity, suitable for food systems with finely controlled or mild processing conditions). All our production processes comply with international certifications such as cGMP, FSSC22000, BRC, HALAL, KOSHER, ISO9001, and ISO22000. We support small-sample testing orders and flexible MOQs.

It is a transferase that catalyzes the acyl transfer reaction. It can catalyze the cross-linking between protein molecules and bind the protein molecules together. It acts on various substrate proteins, such as casein, soybean protein, gluten, myosin, etc., and improves the gelation, emulsification and other functional properties of proteins through cross-linking reactions. It can be used for bonding beef, pork, chicken and other meat products to improve its taste, flavor, structure and nutrition, and increase the added value of products.

Soluble in water, insoluble in ethanol, hygroscopic. It can convert the α-glutamyl group in the protein peptide into the ε-amino group of the lysine residue in the peptide. Transglutaminase catalyzes the cross-linking reaction to modify the protein and improve the plasticity, water holding capacity, water solubility and functionality of the protein. As a protein improver, it has great application prospects in the food industry. At present, it is widely used in meat products, dairy products and vegetable protein products to improve the quality of products. In noodle processing, adding transglutaminase can promote the cross-linking between other proteins and gluten protein and improve the gluten network organization. structure, thereby improving the quality of finished noodles.

It is a monomeric protein with an active center and a molecular weight of about 38,000 composed of 331 amino groups. It can catalyze intramolecular and intermolecular covalent cross-linking of protein polypeptides, thereby improving the structure and function of the protein, and affecting the properties of the protein such as: It has significant effects on foaming properties, emulsifying properties, emulsification stability, thermal stability, water retention and gelling ability, thereby improving the flavor, taste, texture and appearance of food. Traditional meat processing often adds large amounts of salt and phosphoric acid to improve its water-holding capacity, consistency and texture. Recently, foods with less salt and phosphoric acid have been widely promoted, but their texture and physical properties are unsatisfactory. TG enzyme can replace part of the quality improver phosphate commonly added in meat product processing to produce low-salt meat products. It can be used in processed aquatic products, ham, sausages, noodles, tofu, etc. Under the conditions of 40-45℃ and pH 6-7, TG enzyme only needs to be added in an amount of 0.1-0.3% to achieve obvious effects.

Product details list

The main functional factor of TG is transglutaminase. This enzyme widely exists in the human body, advanced animals, plants and microorganisms, and can catalyze the cross-linking between or within protein molecules, the connection between proteins and amino acids, and the hydrolysis of glutamine residues in protein molecules. Through these reactions, the functional properties of various proteins can be improved, such as nutritional value, texture structure, taste and storage life, etc.

1. Transglutaminase powder (TG) is an enzyme that can catalyze acyl transfer. It can cause cross-linking reactions between protein molecules and intramolecules, increase the molecular weight of proteins, and form a strong gel, thereby changing The elasticity, water retention, cohesion and other properties of various protein products, and the nutritional value of protein is improved by introducing lysine. It is used in meat product processing to improve the physical properties and adhesion of various foods, comprehensively utilize various minced meats, and increase the added value of products.

2. TG enzyme action characteristics and optimal action conditions
① Good pH stability. The optimum pH of TG is 6.0, but the enzyme has high activity in the pH range of 5.0 to 8.0.

② Strong thermal stability. The optimal temperature of TG is around 50℃, and it has high activity in the range of 45℃-55℃. Especially in the protein food system, the heat stability of the enzyme will be significantly improved. This feature makes the enzyme activity not rapidly inactivated in the general food processing process.

③ During the process of TG catalyzing the protein reaction, the temperature (within the temperature for maintaining enzyme activity) has a negative correlation with time: the higher the reaction temperature, the shorter the reaction time; conversely, the lower the temperature, the longer the time. The physical and chemical properties of different types of food determine the relationship between temperature and time during the reaction process.

The role of TG enzyme in meat products

3. Muscle composition
The part used in meat is called muscle, and muscles are basically divided into two categories: striated muscle and smooth muscle. Skeletal muscle is part of striated muscle, which is attached to bones and can be used as food. Skeletal muscle is composed of many fiber bundles, and muscle fibers are composed of a large number of myofibrils. The fine structure of myofibrils is divided into actin, myogenin (myosin) and troponin.

4. Protein coagulates when heated
After adding salt and mixing, the myofibrillar protein turns into emulsified meat (such as sausage mince). When the emulsified meat is heated, the protein is colloidized.

The main proteins in myofibrils are myogenin and actin, which form colloids when heated. As the temperature rises, the thermal coagulation of the head of the myogenin molecule first occurs, and then, there will be a connection reaction between the two tails of the myogenin and between the actin and the myogenin (for S-S combination), forming a complex network structure.

5. The effect of TG addition (that is, TG enzyme promotes the stable cross-linking reaction of muscle proteins)
Myogenic protein is the main component of muscle protein. The lysine and glutamic acid in its molecule can form extremely strong intramolecular and intermolecular covalent bonds (G-L binding) under the catalysis of TG. Since these bonds are stronger than normal cross-links (S-S bonds), TG-treated foods are very resistant to heating (pasteurization) and freezing.

The role of transglutaminase:

(1) strong adhesion. The covalent bonds catalyzed by the enzyme are difficult to break under general non-enzyme catalysis conditions, so after the minced meat is processed with the enzyme, it will not disperse after freezing, slicing and cooking.
(2) good pH stability. The optimal pH of TG is 6.0, but the enzyme has higher activity in the range of pH 5.0-8.0 [3] .
(3) strong thermal stability. The optimal temperature of TG is around 50℃, and it has high activity in the range of 45℃-55℃. Especially in the protein food system, the thermostability of the enzyme will be significantly improved, and this feature prevents it from being rapidly inactivated in the general food processing process.
(4) During the process of TG catalyzing the protein reaction, the temperature (within the temperature for maintaining enzyme activity) has a negative correlation with time: the higher the reaction temperature, the shorter the reaction time; on the contrary, the lower the temperature, the longer the time. The physical and chemical properties of different types of food determine the relationship between temperature and time during the reaction process. The following table shows the time required for TG to perform the same reaction with pH 6.0, 50°C, and 10 minutes at various temperatures:
Temperature 5°C 15°C 20°C 30°C 40°C
time
(minutes) 240 105 70 35 20
(5) safe to use. Since TG widely exists in animal tissues, people have been eating foods containing e-(g-glutamyl) lysine isopeptide bonds catalyzed by TG. Therefore, new foods produced with TG are not only safe for humans , but also beneficial to human health.
Therefore, transglutaminase is a new type of food additive with very obvious effect and wide range of uses.

1.The role of glutamine transaminase and soy protein
When glutamine transaminase works with soy protein, it can produce small protein particles to replace real meat. Soybean separation plays the role of "protein partner" here. 1kg of soybean protein isolate and 4kg of water plus TG enzyme of 3/1000 of the protein amount, chop and mix for 6-8 minutes, put it in a pot and let it stand for 24 hours, and let it stand at 0-5°C. The amount of substitute real meat is generally 5-10%, and shall not exceed 25%. In the process of use, first put the prepared protein into the meat grinder and grind the meat to make small particles of protein meat. Do not grind it too finely, and do not grind it into minced meat. The protein content of the soy protein isolate used is higher than 90%. The soy protein isolate should not be left for too long, not more than 4 or 5 months, because the gelability of the soy protein isolate may be lost instantly.

2. Application in aquatic products
Adding TG enzyme to meatballs can improve the elasticity of the product. Fish protein such as fish and shrimp balls and surimi products can form gels at low temperatures, which is the result of the action of glutamine transaminase contained in the fish itself. Since there is very little endogenous glutamine transaminase in fish, it is difficult to function when the raw material quality is poor. However, by adding exogenous glutamine transaminase, the product gel strength can be improved, cooking loss can be reduced, and product quality can be improved. .

3. Application in tofu
Thousand pages of tofu, also known as hundred pages of tofu, thousand sheets of tofu, Q crispy tofu, etc., is a kind of tofu that originated in Taiwan and was later created by the technical improvements of mainland R&D personnel to create a tofu with an extremely unique taste. Its appearance completely subverted the The concept of traditional tofu. Thousand-page tofu is a vegetarian product refined from soybean protein and modified starch as the main raw materials. It is a new century delicacy that is low in fat, low in carbohydrates and rich in protein. The main raw material of Qianye Tofu is soybean protein isolate, which is formed by changing the molecular structure of soybean protein isolate. Therefore, it has good elasticity and toughness. It tastes smooth, tender, crisp and delicious. It can be stir-fried, fried, fried or stewed, and it has The unique aroma of water tofu.

Generally, if the gel value of protein isolate is low, the thousand-sheet tofu produced will be relatively soft and cannot withstand cooking processes such as stewing and frying. If TG enzyme is added, the elasticity and hardness of the gel formed by the soy protein isolate will be increased through the cross-linking action of the enzyme, and the color of the thousand-leaf tofu can be made whiter, tenderer and more delicate. It simplifies the complex process of traditional thousand-sheet tofu, and can be easily produced with only a few simple steps, and the investment cost is reduced.

4. Application in dairy products
Casein is a good substrate for transglutaminase, and β-, κ-casein is better than а-casein. In cheese production, after treatment with transglutaminase, whey protein and casein can be cross-linked together, which can improve the cheese yield. The use of transglutaminase in yogurt production can produce high-quality low-fat yogurt. After being treated with transglutaminase, milk protein can be used as edible coating film and packaging material to improve product appearance and shelf life.

5. Application in plant protein products
Transglutaminase powder cross-links lysine to gluten, casein, soy protein, among which cross-linking with gluten is the most effective. Glutaminyl transaminase cannot improve dough properties for high-quality wheat, but can promote dough properties, increase bread volume, and improve tissue structure for low-quality wheat. Adding a small amount of transglutaminase when producing cakes can improve the taste and appearance of cakes.

If you are interested in YTBIO products, please feel free to contact us via online consultation or by email. We will provide you with professional technical support and customized solutions.

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