Transglutaminase, TG for short, catalyzing the cross-linking of protein molecules to bond them together, is a kind of transferase that catalyzes the transfer reaction of acyl.
TG acts on kinds of protein substrates such as casein, soy protein, glutelin, myosin, etc. Through cross-linking reaction, protein properties change which improves the plasticity, gelling function, emulsibility, water holding capacity, water solubility and functionality.
TG can be widely applied to bond ground meat together like beef, chicken, pork, fish. Meanwhile, it can be used in dairy products, vegetable protein, bakery, etc.
TG can be added to improve gel strength, reduce cooking loss, improve product quality, improve taste, flavor, tissue structure and nutrition, and increase the added value of products.
1.Strong adhesive force: after the minced meat is processed with TG enzyme, it will not spread out after being frozen, sliced and cooked
2.Good stability: the optimal pH of TG is 6-7, but it is highly active at pH 5.0-8.0.
1.Improve food's texture: TG can catalyze the cross-linking reaction between protein molecules and improve protein’s many properties. For example, when recombinant meat is produced with this enzyme, not only the ground meat can be bonded together, but also a variety of non-meat proteins can be cross-linked to the meat protein, which can significantly improve the taste, flavor, tissue structure and nutrition of meat products.
2.Increase the nutritional value of protein: TG can covalently cross-link amino acid that is essential to human to protein in case of maillard reaction destroys it. In addition, TG can also be used to introduce the missing amino acid into the protein whose amino acid composition is not ideal to enhance its nutrition.
3.Improve the elasticity and water holding capacity of food.
Application in ground meat recombination
1.Water soluble type
Ground meat (beef, chicken or pork) → mixing materials (Add the pickling liquid to marinate) → mixing materials (add TG, the dosage is 0.3-0.8% according to the total weight) → shape up → enzyme reaction ( last for one night at 4℃ ) → frozen → cut into slices → packed, steamed, boiled or fried → final product.
2.Dusting powder type
Ground meat (beef, chicken or pork) → mixing materials (Add the pickling liquid to marinate) → dusting the enzyme powder into the contact surface of meat ( the dosage is 0.3-0.8% according to the total weight) → shape up → enzyme reaction ( last for one night at 4℃ ) → frozen → cut into slices → packed, steamed, boiled or fried → final product.
Remark: customers can decide marination or not according to the product.
Application effect contrast:
No TG Add TG