Transglutaminase Enzyme Powder

Description: Transglutaminase enzyme catalyzes that the bond formation between free amino acids causing inter- or intramolecular cross linking in proteins which enhances the color, texture and solidness of the substrate/product. They are of huge significance in food industry and most widely used on soy, caseins, glutens, etc.

• Transglutaminase used to improve the texture and appearance of foods like processed meats.
• transglutaminase is used to improve the quality of flour, the texture and volume of bread.
• Transglutaminase is an enzyme that catalyzes the formation of cross-links both within a protein molecule and between molecules of different proteins.
• Transglutaminase-modified casein makes it possible to manufacture dairy products with better structure and consistency.

Commercial Use: 

1. Food Industry: Improves texture and shelf life of food products, such as bread, pastries, sausages, and hams.
2. Meat processing: TG is used to improve the texture and water-holding capacity of meat products, such as sausages and hams.
3. Bakery products: TG is used to improve the shelf life and texture of bakery products, such as bread and pastries.
4. Biomedical Applications: Promotes tissue repair and regeneration, inhibits tumor growth, and induces apoptosis in cancer cells.
5. Pharmaceutical Applications: Modifies protein structure and function, purifies proteins, and creates biodegradable materials.
6. Biotechnology Applications: Improves biofuel production efficiency, degrades environmental pollutants, and creates new bioproducts.

Benefits:

• Meat binding and tenderization
• Bread improvement and texture modification
• Cake and pastry dough improvement
• Fermentation of dairy products
• Texturization of plant-based protein sources
• Food processing aids
• Food preservation
• Bakery products
• Meat-free products