lmproves the nutritional value of protein: Enzyme TG can covalently cross-link certain essential amino acids (such as lysine) to proteins to prevent the destruction of amino acids by the Malladreaction, thus improving the nutritional value of proteins. Transglutaminase in food can also introduce deficient amino acids into proteins with suboptimal amino acid composition, which is of particular interest to people in developing countries.
TG can bind amino acids lysine (Lys) and glutamine (Gln) through the formation of a covalent bond. This means that TG cross-links proteins, that are made by amino acids, and improves the physical properties of protein-containing food such as structure, texture, and hardness.
The reaction time of TG is directly related to dose-rate, pH, temperature, and concentration of substrate. We consider and exam these variables carefully to optimize the equation and get the best possible technical results for our clients.
Dosage varies among products and applications. Our R&D team is equipped to create and deliver the most innovative and valuable formulas for individual clients.
Transalutaminase, enzyme can improve many important properties of proteins by catalyzing the cross-linking that occurs between TG protein molecules. For example, when the TG enzyme is used to produce reconstructed meat, it not only binds freshmeat pieces together but also crosslinks various non-meat proteins to meat proteins, significantly improving the texture, organization and nutrition of meat products.
Strong and effective binding between proteins
Improves texture and elasticity, better chewiness
Improves slice-ability, reduces slice losses
Improves water retention, more juicy products
Increases yield, cost effective
Allows clean labeling (E-numbers free)
Low dusty to ensure high stability and safer working environment
Cross-linking of proteins by TG enzyme can improve the functional properties of proteins, such as thermal stability, emulsification, gelling properties, water retention, theological properties, etc. Currently, Transglutaminase, the enzyme has been widely used in meat additive, dairy additive, fish & surimi-based products, bakery products, vegetarian and vegan products, casings, etc.
ACE Ingredients uses modern bio-engineering technology to develop a new type of transglutaminase in food that can cross-link protein molecules-..
The principle of action is to catalyze the formation of a covalent bond between protein molecules, which is difficult to break under normal non-enzymatic catalytic conditions and can bring protein molecules closer together, allowing natural cross-linking of TGprotein in the meat itself.
TGase "transglutaminase, enzyme" is “generally recognized as safe" or GRAS by the Food and Drug Administration(FDA) and has been utilized in Europe for more than 15 years. It's widely characterized by its safe use and strong adhesive power and is approved in numerous other regions. as an efficient and safe processing aid.