Transglutaminase Raw Materials Transglutaminase Powder

CAS:80146-85-6

MF:C27H44O3H2O

MW:/

EINECS:232-554-6

Specification​: 99% min Transglutaminase Powder

Sample:Transglutaminase Powder

Packaging:1kg/bag, 25kg/drum

Brand: Henrikang

Appearance:White

Storage: Cool Dry Place

Shelf Life: 2 Years

Test Method: HPLC

Transglutaminase Usage and Function.

Transglutaminase is a transferase enzyme that catalyzes acyltransfer reactions, which catalyzes cross-linking between protein molecules and binds them together.

The enzyme is mainly used in food processing, such as meat, dairy, vegetable protein and pasta processing, to improve the properties of proteins, such as emulsification, gelation and water-holding properties.

In addition, transglutaminase is able to protect lysine in food products from destruction by chemical reactions, and can be used to encapsulate lipids or fat-soluble substances to form heat- and water-resistant membranes and to form gels without heat treatment.

In plant protein products, transglutaminase is able to enhance the nutritional value of proteins by cross-linking between proteins containing various essential amino acids. Transglutaminase is also involved in epigenetic modification of histones and promotes DNA methylation.

Uses of Transglutaminase.

Glutamine transaminase, abbreviated TG.

Microbial glutamine transaminase is widely found in nature in animals, plants and microorganisms, it is an acyltransferase an enzyme that catalyzes inter- (or intra-) acyltransfer reactions between proteins, resulting in covalent cross-linking of proteins (or polypeptides), which has a significant impact on the properties of proteins, gelling capacity, thermal stability and water-holding capacity, etc., and thus improves the structural and functional properties of proteins, which gives food proteins their unique texture and taste. This cross-linking has a significant effect on the properties of proteins, such as gelling ability, thermal stability and water holding capacity, thus improving the structural and functional properties of proteins, and giving food proteins a unique texture and taste.

Therefore, glutamine aminotransferase has been widely used in food processing industries such as meat products, aquatic products, soybean products, pasta products, rice products and dairy products.

Enzyme Preparation. Protein modifier, stabilizer, coagulant. Catalyze the formation of gel from proteins, giving better plasticity and gelation to food.

Widely used in pasta, meat food processing, plant protein and aquatic products processing to improve the water holding capacity and elasticity of protein-containing food to overcome the shortcomings of poor gluten.

Characteristic of Transglutaminase.

White to light yellow to dark brown powder or granule, or a clear light yellow to dark brown liquid. Soluble in water, insoluble in ethanol, hygroscopic.

It can convert α-glutamyl group in protein peptide into ε-amino group of lysine residue in peptide. Transglutaminase catalyzes the cross-linking reaction, which modifies the protein and improves the plasticity, water-holding, water-solubility and functionality of the protein, and as a protein modifier there is a great application prospect in the food industry.

At present, it is widely used in meat products, dairy products and plant protein products to improve the quality of the products. In noodle processing, the addition of transglutaminase can promote the cross-linking between other proteins and gluten proteins, improve the organizational structure of the gluten network, and thus improve the quality of the finished noodles.

Product method of Bulk Transglutaminase Powder.

It can be extracted from animal liver, but industrially it is often obtained by microorganisms such as actinomycetes (Streptomyces, Streptovertilliummobaraense) or bacteria cultured, and then the culture solution is extracted with water at room temperature in order to decontaminate the bacteria, and then treated with cold ethanol. The enzyme activity of 1.5 u/mL has been obtained from Wuxi University of Light Industry, China in a 5L fermenter.