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Transglutaminase Enzyme TGase for Protein Crosslinking, Improved Emulsification, and Enhanced Gelation Capacity in Food Processing
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Transglutaminase Enzyme TGase for Protein Crosslinking, Improved Emulsification, and Enhanced Gelation Capacity in Food Processing
| MOQ: | 500g, 1kg or 25kg for sample, 1000kg for commercial order |
| Standard Packaging: | Net Weight 25kg or 200kg/package |
| Delivery Period: | In 3 working days |
| Payment Method: | T/T,LC,OA |
| Supply Capacity: | 3000 Tons/month |
Detail Information
Place of Origin
Shanxi, China
Brand Name
Zorui
Certification
ISO, COA, MSDS, TDS, AAA
Name:
Glutamines Transaminase
CAS:
80146-85-6
Alias:
Transglutaminase
Raw Material:
TG 0.5% 1%, Protein 99.5% 99%.
Main Nutritional Components:
Glutamines Transaminase, Protein
Effect:
Improve The Functional Properties Of Various Proteins, Catalyze Inter- (or Intra-) Acyl Transfer Reaction Between Proteins.
Storage Method:
It Should Be Stored In Airtight Condition Under Low Temperature (below 10℃) To Prevent Moisture Absorption And Prolonged Contact With Air. When Applying, The Enzyme Should Be Dispersed And Stirred Well In The System.
Sample:
Available
Port:
Tianjin, Shanghai, Qingdao, Other Ports In China
Trade Term:
EXW, DAP, FOB, CFR, CIF, CPT, CIP
Shipping:
Sample By Express, 100kg+ By Air, 1000kg+ By Sea
Storage:
Cool, Dry, And Well-ventilated Area; Avoid Moisture And High Heat
Highlight:
Protein Crosslinking Transglutaminase
,CAS 80146-85-6 TGase
,Food Industry Applications Glutamines transaminase
Product Description
Transglutaminase Enzyme (CAS 80146-85-6)
Transglutaminase (TGase), also known as Glutaminess aminotransferase, is a monomeric protein enzyme with an active center consisting of 331 amino groups and a molecular weight of approximately 38,000. This enzyme catalyzes intramolecular and intermolecular covalent cross-linking of protein peptides, significantly enhancing protein structure and functionality.
Key Benefits
- Improves protein structure and functional properties
- Enhances foaming characteristics and stability
- Improves emulsification and emulsion stability
- Increases thermal stability and water retention capacity
- Enhances gelation capacity and texture
Target Industries & Applications
Food processing, meat processing, dairy industry, bakery products, and various protein-based applications.
Technical Specifications
| Name | Alias | Raw Material | Main Nutritional Components |
|---|---|---|---|
| Glutaminess transaminase | Transglutaminase | TG 0.5% - 1%, Protein 99% - 99.5% | Glutaminess transaminase, protein |
| Effect | Storage Method | ||
| Improves functional properties of various proteins, catalyzes inter- (or intra-) acyl transfer reactions between proteins | Store in airtight conditions below 10°C to prevent moisture absorption and prolonged air contact. When applying, disperse and stir the enzyme thoroughly in the system. | ||
Product Introduction
Transglutaminase is an enzyme that catalyzes protein crosslinking by forming covalent bonds between Glutaminess and lysine residues. Widely used in food industry, medicals, and biotechnology, this enzyme significantly improves texture and binding properties in food products, making it valuable for meat processing, dairy products, and gluten-free formulations.
Physical and Chemical Specifications
| Property | Specification |
|---|---|
| Enzyme Type | Enzymatic protein |
| Source | Microbial (bacterial or fungal) |
| Activity | 1000 - 2000 units/g |
| Optimal pH | 6.0 - 7.0 |
| Optimal Temperature | 30 - 60 °C |
| Storage Condition | Cool, dry place away from moisture |
| Shelf Life | 1-2 years when stored properly |
Product Functions
- Protein Crosslinking: Enhances protein connectivity, improving texture, firmness, and elasticity in food products
- Emulsifier: Acts as an emulsifying agent in sauces and dressings, enhancing stability and consistency
- Texture Modifier: Creates desirable textures in gluten-free products, improving mouthfeel and viscosity
- Spoilage Reduction: Maintains product integrity by preventing microbial spoilage through improved structural stability
Application Areas
- Food Industry: Meat, dairy, and baked goods for texture enhancement and binding
- medicals: medical formulations as a stabilizer for proteins and peptides
- Biotechnology: Biochemical applications and research studies for protein modification
- Cosmetics: Personal care products for stabilizing properties
Manufacturing Process
- Raw Material Sourcing: Produced from microbial fermentation using specific bacterial or fungal strains
- Fermentation: Microorganisms cultivated under controlled conditions to produce Transglutaminase
- Purification: Enzyme isolated and purified through various chromatography techniques
- Quality Control: Rigorous testing ensures compliance with industry standards for activity, purity, and safety
Why Choose Our Transglutaminase
- High Quality: Manufactured under stringent quality control for reliability and performance
- Technical Expertise: Knowledgeable team provides formulation support and technical assistance
- Competitive Pricing: Attractive pricing for both bulk orders and specialty formulations
- Sustainability: Environmentally responsible practices in sourcing and manufacturing
Frequently Asked Questions
What is Transglutaminase used for?
Transglutaminase is primarily used for protein crosslinking in the food industry, improving texture and binding in various products.
Is it safe for consumption?
Yes, Transglutaminase is generally recognized as safe (GRAS) and approved for use in food applications by regulatory agencies.
How should Transglutaminase be stored?
Store in a cool, dry place away from moisture to maintain stability and enzyme activity.
What is the shelf life of Transglutaminase?
The typical shelf life is approximately 1-2 years when stored properly.
Can I request samples for testing?
Yes, samples are available upon request. Please contact us for more information.
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