Food grade TG enzyme glutamine transaminase protein glue meat milk powder TGase

1. Triglycerides in meat products
TG can stick minced meat into whole pieces. TG can improve the springiness, texture, taste and flavor of sausages. Meat imitation made with TG can be used as a filler in sausage products or as a partial meat substitute

2. Triglycerides in dairy products
In yogurt, TG can improve product yield. Instead of stabilizers, it is used to increase the viscosity of yoghurt. TG can improve gel strength, strong shaking, improve water holding capacity, reduce whey precipitation rate, reduce cost; improve texture, taste, flavor, increase market value, etc.
In cheese, TG can increase yield, improve water retention, etc.

3. TG in noodles
(a) Improve the quality of flour products, improve the network structure of dough gluten, enhance elasticity and
The viscoelasticity of the dough can increase the gas retention capacity of the dough, make the volume of bread and noodles larger, the internal phase structure more uniform, reduce the section ratio, and increase the bite force and cooking resistance of noodles.
(b) Improve the texture of noodle products, delay the aging of bread and steamed buns, and make noodles smoother and firmer.
(c) Improve the appearance of pasta products.
For noodles and noodle skins (dumplings, wontons), it can make the appearance brighter, neater, and give a transparent texture; in fried noodle products, it can reduce the generation of air bubbles and make the surface smooth; for fermented noodle products, it can delay the evaporation of surface water, Keep bread and steamed buns at a good humidity for a long time, and it is not easy to drop slag and crumbs.
(d) Increase the yield: When using TG, increase the water volume by 2-10% according to the need, which can increase the yield of the finished product by 2-10%. 5. Extended shelf life: The shelf life of bread and steamed buns can be extended by 1-3 days.

4. TG in plant protein soy products such as soybeans
Transglutaminase (TG) is effective in cross-linking lysine with soybean protein. Acid stable, emulsifying,
Modification of glutaminase improves the emulsion stability, mouthfeel, flavor, especially gelation of soybean protein isolate. Therefore, the structure of globulin should be opened by heat treatment and chemical treatment to increase the content of lysine and glutamine on its surface. Such as vegetarian dishes, soy products, etc. use TG to have a good effect.