Transglutaminase, also called TG enzyme, is an acyltransferase that catalyzes cross-linking and polymerization between the same or different protein molecules. It significantly impacts the properties, gelling ability, thermal stability, and water-holding capacity of proteins, thereby improving the structure and functional properties, giving food proteins a unique texture and taste. Therefore, transglutaminase has been widely used in food processing industries, including meat products, aquatic products, soy products, flour proudcts, rice products, and dairy products.
Boli brand transglutaminase TG-0500 is extracted and refined from Streptomyces mobaraensis (also known as Streptomyces mobaraensis) through submerged fermentation. It is a new functional food additive.
Advantages and Benefits
>> Superior strong adhesion:
The covalent bonds formed by TG catalysis are difficult to break under ordinary non-enzymatic catalyzation conditions. Therefore, after the minced meat is
formed using TG enzyme, it will not fall apart during freezing, slicing, and cooking.
>> Good pH stability:
The optimum pH of TG enzyme is 6.0, and its enzymatic activity remains high in the pH range of 5.0-8.0
>> Superior thermal stability:
The optimal temperature for TG enzyme is around 50°C, with its enzymatic activity remaining high within the range of 45°C to 55°C. The superior thermal
The stability of the TG enzyme is notably enhanced, particularly in protein food systems. This enhancement prevents rapid deactivation during general food
processing.
>> Safe to use:
TG enzyme is commonly found in animal tissues. People have long consumed foods containing (-glutamyl)lysine isopeptide bonds formed through TG catalysis.
Therefore, food products processed with TG enzyme are safe for human consumption and beneficial for human health.
Product Characteristic
| Appearance:: |
Brown powder* |
| Activity: |
≥5000U/g |
Systemic Name:
Moisture: |
EC 2.3.2.13
<8% |
*Product colour may vary from batch to batch. Colour intensity is not an indication of enzyme activity.
Effect of pH
TG-0500 can operate within a broad pH range of 2.0 to 12, with its optimal performance occurring between pH 2.5 and 9.0.
Effect of Temperature
TG-0500 can function across a broad range of temperatures, with an effective temperature range of 30-55°C and an optimal temperature range of 40-55°C.
Packaging, Storage & Shelf-Life
- 20kg kraft paper bags. Customized packaging is also available upon request.
- Typical shelf-life is 12 months provided it is stored at 0-25°C in its original packaging, sealed and unopened, protected from direct sunlight.
- Prolonged storage and/or adverse conditions such as higher temperatures may lead to a higher dosage requirement, therefore should be avoided.
Safety & Enzyme Handling
Inhalation of enzyme dust and mists should be avoided. In case of contact with skin or eyes, promptly rinse with water for at least 15 minutes. For detailed handling information, please refer to the Safety Data Sheet.
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