Introduction
Glutamine transaminase, also known as transglutaminase (TG enzyme), is a monomer protein with an active center and a molecular weight of about 38000, which is composed of 331 amino groups. It can catalyze the intramolecular and intermolecular covalent cross-linking of protein polypeptides, thus improving the structure and function of protein. It has obvious effects on protein properties such as foaming, emulsifying, emulsifying stability, thermal stability, water retention and gel ability, thereby improving the flavor, taste, texture and appearance of food. Under the conditions of 40-45 ℃ and pH 6-7, TG enzyme only needs to be added in an amount of 0.1-0.3% to achieve significant effects.
Transglutaminase, is an enzyme preparation produced by microbial fermentation that can catalyze the formation of covalent bonds between lysine and glutamic acid in protein amino acids. This cross-linking has a significant impact on the properties, gelling ability, thermal stability, and water holding capacity of proteins, thereby improving the structural and functional properties of proteins and endowing food proteins with unique texture and taste. Therefore, transglutaminase has been widely used in food processing industries such as meat products, aquatic products, soy products, flour products, rice products, and dairy products.
Specifications
| Items | Specification |
| Enzyme Activity | 120±15% |
| Antibacterial Activity | Negative |
| Shelf life | 12 Months |
Applications
TG enzyme, also known as glutamine transaminase, is a high-quality meat product adhesive widely used in reconstituted meat, sausages, fish balls, conditioned meat (beef, mutton), bacon, tofu, bread, and more.
Advantages
- Extremely strong adhesive force. The covalent bonds formed by TG enzyme catalysis are not easily broken under non enzymatic catalysis conditions, so after processing minced meat with TG enzyme, they will not scatter after freezing, slicing, and cooking.
- The pH stability is very good. The optimal pH for the action of TG enzyme is 6.0, but TG enzyme still has high activity within the range of pH 5.0-8.0.
- Strong thermal stability. The optimal temperature for TG enzyme is around 50 ℃, and it has high activity in the range of 45 ℃ to 55 ℃. Especially in protein food systems, the thermal stability of TG is significantly improved, which prevents it from rapidly becoming inactive during general food processing.
- During the catalysis of protein reactions by TG enzymes, there is a negative correlation between temperature (within the temperature at which enzyme activity is maintained) and time: higher reaction temperature leads to shorter reaction time; On the contrary, the lower the temperature, the longer the time. The physical and chemical properties of different types of videos determine the relationship between temperature and time during the reaction process.
- Use safely. Due to the widespread presence of TG enzyme in animal tissues, people have been consuming foods containing lysine heteropeptid bonds formed by TG catalysis. Therefore, foods produced with TG enzyme are safe for the human body.
