A Transglutaminase manufacturer in China.



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Transglutaminase
1. What is transglutaminase (TG) ?

Transglutaminase is a kind of food additive for production of novel protein food developed with modern biotechnology. The main functional factor of TG is Transglutaminase (EC 2.3.2.13, TG). Different kinds and quantity of protein as comaterial make up different series of TG products.
.....The main components of transglutaminase
MAIN COMPONENTS TG-A TG-B
TG 0.5% 1%
Protein 99.5% 99%
 
2. What is the function of transglutaminase ?

The main functional factor of TG is Transglutaminase, which widely distributes in human bodies, advanced animals, plants and microorganisms. It can catalyzes the reactions of cross-linking intra-and intermolecular of proteins, proteins and amino acids, and hydrolyzation of glutamine residues in proteins. Thus TG can be used to improve the function characteristics of protein such as nutrition value, texture, taste and shelflife.

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3. What is the applications of transglutaminase in food processing ?
  1. Improvement of the food texture: TG can improve the important properties of protein by catalyzing the formation of cross-links intra- and inter molecule of proteins. If the product is applied in the production of reformed meat, it can not only cohere the dogmeat together, but also attach the non-meat protein to meat protein with cross-links, thus greatly improving the taste, flavor, texture and nutrition value of meat products.

  2. Improvement of the nutrition value of protein: TG can make the essential amino acid(such as lysine) of human bodies covalently cross-linked with protein to prevent the amino acids from being destroyed by Maillard reaction, which results in the improvement of the nutrition value of protein. Transglutaminase can also be used to introduce the absent amino acids into protein with unideal compositions. People in developing countries are especially interested in this aspect.

  3. Preparation of heat-resistant and water-fast film: When the transglutaminase-catalyzed casein is dehydrated, a water- insoluble film is obtained. This film can be hydrolyzed by chymotrypsin. Therefore, it is an edible film that can be used as food packaging material.

  4. Embedation of fat or fat-soluble substance

  5. Improving the flexibility water-holding ability of food

4. Mechanism & characteristics of transglutaminase catalyzed reaction.

  1. Mechanism of catalytic reaction with transglutaminase



  2. Characteristics of Transglutaminase


(1). Strong binding force. The covalent bond catalyzed by transglutaminase is hard to rupture under the conditions of non-enzymic reactions. Once the transglutaminase-catalyzed dogmeat is shaped, it will never disperse even treated with frozen, slicing up or cooking.
(2). Wide pH stability. Although the optimum pH of crude TG is 6.0, it also functions with high activity in the range of pH 5.0 to pH 8.0.
 
(3). High thermal-stability. The optimum temperature of crude TG is about 50oC . It also has high activity in the range of 45-55oC. The thermal stability of this enzyme will be improved remarkably, especially in the system of protein food, which makes it not to be easily inactivated.
 
(4). A negative temperature cofficient. During the temperation range keeping TG's activity, it takes longer time at higher temperature, on the contrary, it takes shorter time at lower temperature. Next table shows different time at different temperature comparing the same reaction grade as the reaction at 50oC, pH6.0, 10 minutes.

Temperature

5 oC

15 oC

20 oC

30 oC

40 oC

Time
(minutes) 

240

105

70

35

20
 
5. How to use transglutaminase ?
  1. Application in meat product

    (1). Basic techniques

    1 g TG-A (per 100 g raw material) added

    Clastic fish pretreatment mixing up enzymatic reaction (35 ,1 h or so) freezing canning finished product

     
    (2). Examples:
     
    To make beef : First thaw and shape the frozen hamburger, then inject pickled fluid, mix up with enzyme solution and press into a vessel to be shaped. After about 1 h at 35, the mixture is frozen, chopped in pieces and packed up to obtain the finished product.
     
    To make other meat products (such as ham, hamburger): First mix up the clastic pork, hamburg and other raw materials like starch, flour and milk powder with enzyme solution. Then shape and react for a period, thus forming the cross-links between non-meat protein and meat protein.

  2. Application in fish products

    (1). Basic techniques:

    1 g TG-A (per 100 g raw material) added
    Clastic fish pretreatment mixing up enzymatic reaction (35 ,1 h or so) freezing canning finished product
     
    (2). Examples:

    Processing of shrimp pieces: The frozen shrimp was first thawed, crust shuck off and washed, then twisted into the meat chopper (aperture:3 mm). Finally, 3% salt and 1% enzyme solutions (to the raw materials) were added. For a sufficient period of enzymatic reaction, pieces of shrimp with 2 mm thickness were prepared.

  3. Food produced with TG

    According to the usual application techniques of TG, it can also be used to produce the following foods.
Operated
objects  		Aim products Main functions
Meat hamburger, meat steamed stuffed bun, canned meat, frozen meat, model meat, dipping meat Improving flexibility, texture, flavor and taste; Improving the flavor of meat; prolongation of shelflife
Fish fish, clastic fish product Improving the texture and appearance; remarkably increasing the intensity of gel
Euphauslid euphauslid muddy flesh Improving the texture
Ossein model fim simulating delicious food
Wheat baked food Improving the texture; enlarging the volume
Soybean fried bean curd Improving the texture; prolonging the shelflife
Vegetable, fruit accelerant for mineral substance absorption stimulating the absorption of mineral in intestins
Fat, oil,
protein		   solid fat pork substitute with excellent texture, taste and flavor
Plant
protein		 protein powder forming gel with excellent texture and taste
Condiment   condiment Improving the flavor and taste
Protein gel protein gel Improving the intensity
Rice ropy rice Increasing the viscosity; keeping original taste and texture during storage
Milk
protein		 milk Increasing the viscidity
Crisp
dessert  		crisp dessert keeping from softening
 
6. What is the point that should be paid attention to when using TG ?
  1. Because the series of TG food additives belong to bioactive product, they should be air-tightly preserved under the condition of low temperature (below 10 oC) to avoid the adsorption of moisture and chronic contact with air.

  2. The enzyme should be equably dispersed in the reaction system. To the system that contains less moisture, it is advisable to first suspend the

  3. Since the dosage of TG is depending on the recipe and process of specific food, please do some test before using it.

  4. For further information please contact with our technical service.

7. Specification:
Items Standard Values Method / Remarks
TG activity 40-65 units/g Hydroxamate Method
Loss on drying Not more than 10% At 105 oC for 2h
Arsenic Not more than 2ppm As  As2o3
Heavy metals Not more than 20ppm As  Pb
Total viable counts Not more than 5000 counts/g Ajl test
Heat resistance bacteria Not more than 500 counts/g Ajl test
(after 100 oC for 10min)
Coliform bacteria Negative Ajl test