TGase_BLG

Glutamine transaminase also called TG enzyme is a bio-enzyme preparation widely existing in human beings, other animals, plants and microorganisms. Industrial TG enzyme is mainly extracted from the fermentation metabolite of streptoverticillium mobaraense.

Glutamine transaminase is a type of monomeric protein composed of 331 amidogens. Its molecular weight is about 38,000. It has an active center. It plays the catalysis role in protein polypeptide to promote covalent cross-linking within and between molecules, so as to improve the structure and function of protein.

Glutamine transaminase features good pH stability, quick reaction, low substrate specificity, easy storage, wide scope of application and safety in use. It can be used for food processing to improve the texture of foods, improve the nutritive value of protein and improve the elasticity and water holding capacity of foods.

Product Series

Enzymes can catalyze intramolecular and intermolecular covalent cross-linking of proteins

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Application scenarios

Meat products, surimi products, flour products, thousand-sheet tofu, etc.

Prepared meat products

The bridges between protein molecules form strong bonding force, which can bond the meat, enhance the water retaining property, improve the product yield, will not change the original smell and taste of the meat

Enhance water retention and improve product yield

Will not change the original taste and texture of the meat

Minced fish products

It can improve the elasticity and crispness of balls, improve the taste, reduce the cost of meat and improve the anti-freezing capability of products

Reduce the cost of using meat

Improve the frost resistance of the product

Surimi products

It can improve the elasticity and brittleness of pills and improve the taste

Reduce the cost of using meat

Improve the frost resistance of the product

Flour products

It can improve the strength of noodles, make noodles resist boiling better, smoother and more chewy, reduce the breakage rate of noodles and opacity of the noodle soup, increase the water absorbing capacity of dough and improve the yield

Reduce noodle breakage rate and noodle soup turbidity

Increase the water absorption capacity of the dough and improve the yield