Factory Supply Transglutaminase Enzyme

Short Description:

Transglutaminase (TG) is an enzyme that catalyzes the cross-linking reaction between proteins. It enhances protein stability and function by forming covalent bonds between the amino group of glutamate residues and the carboxyl group of lysine residues. Transglutaminase is widely used in the food industry to improve the texture and prolong the shelf life of food. It also has potential applications in the biomedical field, such as in tissue engineering and wound healing.

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Product Detail

Product Tags

Product Parameter

Transglutaminase Enzyme

Product Name	Transglutaminase Enzyme
Appearance	White powder
Active Ingredient	Transglutaminase Enzyme
Specification	99%
Test Method	HPLC
CAS NO.	80146-85-6
Function	Health Care
Free Sample	Available
COA	Available
Shelf life	24 Months

Product Benefits

The functions of transglutaminase include:
1. Protein crosslinking: transglutaminase catalyzes the formation of covalent bonds between proteins, linking dispersed proteins into polymers, significantly changing the physical and chemical properties of proteins, such as increasing gel strength and improving water retention. In food processing, it can make meat products firmer in texture, better in elasticity and delicious in taste.
2. Improve food quality: transglutaminase enhances protein gel properties, making dairy products and soybean products form a more stable gel structure. Taking yogurt as an example, the texture is thicker and more delicate after adding, the stability is enhanced, the whey separation is reduced, and the protein utilization rate is improved and the nutritional value is enhanced.

Application

Applications of transglutaminase include:
1. Meat processing: transglutaminase reorganizes ground meat, enhances water retention, reduces juice loss, improves yield, reduces cost, and improves the competitiveness of sausage, ham and other products.
2. Dairy processing: Used to improve the texture and stability of cheese and yogurt, promote casein crosslinking, make yogurt gel structure more delicate and uniform, and improve taste quality.
3. Baked goods: Improve the structure of gluten protein, enhance the elasticity and toughness of dough, make baked products bigger, softer texture, and extend shelf life.
4. Cosmetics industry: Cross-linked modification of collagen, elastin, etc., forms a stable protective film on the skin surface, enhances moisture and elasticity, and delays aging. Some high-end skin care products have added related ingredients.
5. Textile industry: fiber surface protein cross-linking treatment, improve fiber strength, wear resistance and dyeing properties, reduce wool felt shrinkage, improve dyeing effect.