Function and Properties of Transglutaminase
What are the functions and characteristics of transglutaminase? Let's take a look together.
1. The function of transglutaminase
Transglutaminase is an enzyme that can catalyze acyl transfer. The function of TG enzyme is to cause cross-linking reactions between and intramolecular proteins to increase the molecular weight of the protein and form a strong gel, thereby changing the elasticity, water retention, and adhesion properties of various protein products, and increase the nutritional value of protein by introducing lysine.
When used in meat processing, the transglutaminase function is to improve the physical properties and adhesion of various foods, comprehensively utilize various minced meat, and increase the added value of the product.
2. The functional characteristics of transglutaminase
①Good pH stability
The optimal pH of TG is 6.0, but this enzyme has high transglutaminase activity in the range of pH 5.0 to 8.0.
②Strong thermal stability
The optimum temperature of TG is around 50℃, and it has high activity in the range of 45℃-55℃. Especially in the protein food system, the functional thermostability of transglutaminase will be significantly improved. This feature prevents the enzyme from being inactivated rapidly in the general food processing process.
③Transglutaminase is in the process of catalyzing protein reaction
Temperature (within the temperature of keeping enzyme activity) has a negative correlation with time. The higher the reaction temperature, the shorter the reaction time; conversely, the lower the temperature, the longer the time. The physical and chemical properties of different types of food determine the relationship between temperature and time in the reaction process.
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