TGzyme™

Transglutaminase
Code
3401
Pack Size
500gr/bottle
Price
6.00 EUR(Get member price)
Quantity
DESCRIPTION
TGzyme™ is microbial transglutaminase (MTG) isolated from a variant of Streptomyces mobaraensis that forms covalent crosslinks between protein molecules. It is applied in restructured meat to improve their characteristics, such as gelation, water-binding, emulsion stability, purge loss, cooking loss, etc.
 
KEY BENEFITS
 Improve texture, firmness, gelation and water binding
 Natural, Aid-processing
 
APPLICATION AREAS
Structured meat and fish.
 
REGULATIONS
Transglutaminase has been approved as food aid-processed GRAS enzyme by USA FDA and EU EFSA. The regulations governing the use of transglutaminase vary considerably in the countries in which it is currently approved.
Transglutaminase can be used to modify functional properties of food proteins by the means of amine incorporation, crosslinking and deamidation. This phenomenon after all leads to adhering to the bonding surfaces of foods such as meat, fish, eggs and vegetables as a thin layer exhibiting strong adhering at very mow dosages.
 
RESTRUCTURED MEAT
In the dosage range of 0.1-0.3% (w/w) Tgzyme can improve restructured meat texture and appearance, along with binding capacity that overall increases hardness.
 
FISH PASTE
Tgzyme applied in the range of 0.1-0.3% (w/w) increased bindness and hardness in canned fish paste.
 
The following examples are for the purpose of reference, the application range of Handary products may have wider possibilities*