Transglutaminase (TG), is an enzyme that allows the bonding of proteins. It is naturally present in human bodies, animals, plants, and microorganism. This enzyme catalises the formation of covalent bonds between Glutamine and Lysine. This means TG cross-links proteins, that made by amino acids, will improves the physical properties of protein containing food such as structure, texture and hardness.
Its reaction depends on temperature, pH and humidity. It means, the higher the temperature, the faster the reaction and then it will stop. The same condition applied to pH change and humidity. the optimum condition for TG to work is temperature between 45 - 55c ; pH 5 - 7.5.
Transglutainase (TG) only works with protein and it can works with any types of protein; beef, chicken, pork, fish and plant-based protein. TG is commonly use in meat industry, to obtain a better bite and texture, also increase water holding capacity and reduce cost. We also found that TG could helps increasing lower grade meat quality to become higher grade, thanks to it function rebonding the broken proteins. It is widely applied in meat processing products, such as hams, emulsified products (bakso, sausage, patties), reconstructed meat (steak), surimi, yogurt, cheese, even bakery.
Our TG manufactured by Taixing Dongsheng Bio-Tech Co., Ltd (TDS). They are the largest TG manufacturer in China and Asia. Together, AMC and TDS commited to provide the best products and solution to our customers, not only sales oriented but fully support in application. Our TG is also clean label, certified with Halal MUI, ISO 9001, ISP 22000, Kosher, and FSSC 22000.
We sell many types of TG for different applications, protein source and condition. Our TG pack in 1 kgs of vacuum bag, with 10 kgs / cartoons. Shelf life is 18 months.
For further information and technical support, you can contact our sales team.
