Transglutaminase Enzyme

Transglutaminase (TG enzyme) is obtained by deep fermentation of Streptomyces mobaraensis. It is widely used in the processing of meat products (meatballs, groud meat), aquatic products (surimi, crab stick) ,dairy products (Yogurt, Cheese), vegetable protein, Tofu, and flour products.

Transglutaminase, abbreviated as TG enzyme, is a polymerase that catalyzes intramolecular or intermolecular ligation of proteins. It can catalyze the link between Ɛ-amino on lysine residue and Ƴ-hydroxy amide group on glutamine residue. This linkage has a significant effect on the properties of the protein, gelling ability. Thermal stability and water holding capacity, thereby improving the structur all and functional properties of the protein, giving the food protein a unique texture and mouth feel.