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Transglutaminase Enzyme TGase for Protein Crosslinking, Improved Emulsification, and Enhanced Gelation Capacity

Brand Name:	Zorui
MOQ:	500g, 1kg or 25kg for sample, 1000kg for commercial order
Payment Terms:	T/T, LC, OA
Supply Ability:	3000 Tons/month

Detail Information

Product Description

Detail Information

Place of Origin:

Shanxi, China

Certification:

ISO, COA, MSDS, TDS, AAA

Name:

Glutamine Transaminase

CAS:

80146-85-6

Alias:

Transglutaminase

Raw Material:

TG 0.5% 1%, Protein 99.5% 99%.

Main Nutritional Components:

Glutamine 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

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

Packaging Details:

Net Weight 25kg or 200kg/package

Highlight:

Protein Crosslinking Transglutaminase

CAS 80146-85-6 TGase

Food Industry Applications Glutamine transaminase

Product Description

Transglutaminase Enzyme (CAS 80146-85-6)

Transglutaminase (TGase), also known as glutamine aminotransferase, is a monomer protein 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 while improving properties such as foaming, emulsification, thermal stability, water retention, and gelation capacity.

Key Benefits

Improves protein structure and functionality
Enhances foaming properties
Improves emulsification and stability
Increases thermal stability and water retention
Enhances gelation capacity

Target Industries & Applications

Food processing, meat processing, dairy industry, bakery, and other protein-based applications.

Technical Specifications

Name	Alias	Raw Material	Main Nutritional Components
Glutamine transaminase	Transglutaminase	TG 0.5% 1%, Protein 99.5% 99%	Glutamine transaminase, protein
Effect	Storage Method
Improves functional properties of various proteins, catalyzes inter- (or intra-) acyl transfer reactions	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 glutamine and lysine residues. Widely used in food industry, pharmaceuticals, and biotechnology, this enzyme improves texture and binding 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	Store in a 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: Widely used in meat, dairy, and baked goods for texture enhancement and binding
Pharmaceuticals: Utilized in drug formulations as a stabilizer for proteins and peptides
Biotechnology: Employed in various biochemical applications and research studies for protein modification
Cosmetics: Occasionally used in personal care products for its stabilizing properties

Manufacturing Process

Raw Material Sourcing: Produced from microbial fermentation using specific bacterial or fungal strains
Fermentation: Selected microorganisms are cultivated under controlled conditions to produce Transglutaminase
Purification: Enzyme is isolated and purified through various chromatography techniques
Quality Control: Rigorous testing ensures compliance with industry standards for activity, purity, and safety

Why Choose Us

High Quality: Our Transglutaminase products are manufactured under stringent quality control to ensure reliability and performance
Technical Expertise: Our knowledgeable team provides formulation support and technical assistance across various applications
Competitive Pricing: We offer attractive pricing structures suitable for both bulk orders and specialty formulations
Sustainability: Committed to 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 is 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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