TG-B Standard Transglutaminase

As the standard model of transglutaminase, TG-B can be mainly applied in sausages, meat balls, surimi, bacon etc. It can improve the texture of products, such as enhancing the gel formation. This kind of transglutaminase enzyme can also enhance the water retention of products, prevent the shrinkage of meat during the processing as well as increase the product yield.

TG-Y Liquid Transglutaminase

As the liquid state of TG, TG-Y appears light yellow or brown based on various enzyme activity. It can be used for bonding and reorganization of meats, improving the structure of dairy products and bean products as well as compounding of TG products. Enzyme activity can be customized according to customers' diversified needs (generally 100U/g-3000U/g). Thanks to advanced biological fermentation and high-quality raw materials, a stable supply of TG-Y can be ensured by Yiming.

TG-H High Activity Transglutaminase

TG-H is a collection of transglutaminase products with high enzyme activity (1000u/g, 1500u/g, 2000u/g...). It can be compounded with other ingredients for specific applications or added directly to raw materials (mainly in dairy products). Thanks to the advanced biological fermentation and high-quality raw materials, a stable supply of TG-H can be ensured.

TG-MT Binding for Meat

TG-MT is a collection of TG products used to bind meats (beef, pork, poultry, fish meat...) and improve their texture. It allows the addition of up to 35% water and enables manufacturers to transform fragmented meats with little commercial value into standardized portions with a high-added value, which is cost-effective. The finished products are thermo-irreversible and can be cut or diced in any manner, frozen or cooked. There are two ways to use this type of transglutaminase enzyme , one is sprinkling TG over meat, the other is mixing TG and water, then tumbling TG slurry with raw material.

TG-CK Binding for Poultry

TG-CK is a collection of TG products used to bind chicken meat and improve the texture. It allows the addition of up to 35% water and enables manufacturers to transform fragmented meats with little commercial value into standardized portions with a high-added value, which is cost-effective. The finished products are thermo-irreversible and can be cut or diced in any manner, frozen or cooked.

TG-SF Binding for Seafood

TG-SF is a collection of TG products applied in the seafood industry including salmon, tuna and other seafood. It enables manufacturers to transform fish trimmings with little commercial value into standardized portions with a high-added value, which is cost-effective. Once structured, this enzyme product can be cooked or frozen without losing shape or texture.

TG-DR Transglutaminase for Dairy

TG-DR is a collection of TG enzyme products applied in yoghurt and cheese production. In dairy products, whey protein and casein are the fine substrates for TG. The addition of TG can promote the interaction of casein as well as the combination of whey protein and casein. In this way, syneresis can be reduced, gel strength can be enhanced, and for fresh cheese, the production yield can be increased by about 10%-20%. Contact Yiming for more tg enzyme products details.

Transglutaminase

Enzyme transglutaminase (TG) is a natural enzyme that crosslinks proteins together by linking the epsilon amino group of lysine in one protein to the carboxyl group of aspartic or glutamic acids in another protein. It is naturally present in the majority of organisms tissues and involved in various biological processes.

Our TG is fermented from streptoverticillium mobaraense and is characterized by strong binding force, good PH and thermal stability, impressive solubility, and most importantly, safety.

In commercial food processing, transglutaminase TG can perform as a binding agent and be applied in texture improvement, meat reconstruction and diary products. Transglutaminase uses in food is more common include steak, fish balls, surimi, ham, imitation crabmeat, etc. As a professional transglutaminase manufacturer, Yiming can provide you with high-quality transglutaminase in food at a reasonable price.

Mechanism

Optimum PH and Temperature

Key Benefits of Transglutaminase in Food

Natural and safe
Clean label
Wide application in food processing
Texture and juiciness improvement
Easy to operate
No additional additives or process required
No impact on taste or flavour

Models of Transglutaminase in Food

Transglutaminase FAQs

Is enzyme TG safe?

TG is safe. It will not harm you or stick your hands. There are a lot of controversies about the safety of TG, while it has been recognized by the FDA as GRAS (Generally Recognized as Safe). It has been approved in the US, Japan, Europe and numerous other countries.
What are the storage conditions of TG enzyme?

TG has a limited shelf life as you deal with live enzymes. You need to keep it at cool temperatures or refrigerated until you use it. Once an enzyme is opened, you need to wrap it tightly and store it in the freezer.
What are the safety precautions when using TG?

As with many other food products, you need to be careful about thecross-contamination as you need to put meat outside when sticking meat, where usually has a higher content of bacteria. Chilled cuts may restrain the bacteria growth.
What are the regular transglutaminase uses?

Microbial transglutaminase can be used in red meat, poultry, sausages, meatballs, surimi products, fish meat, Chiba tofu, fresh cheese and yoghurt.