Transglutaminase (EC 188.8.131.52) is an enzyme that triggers the formation of isopeptide bonds between proteins. Its cross-linking property is widely used in various processes such as in manufacturing cheese and other dairy products, in meat processing, producing edible films, and manufacture bakery products. Transglutaminase has considerable potential to enhance the firmness, viscosity, elasticity, and water-binding capacity of food products.
Transglutaminases are enzymes that in nature trigger the formation of an isopeptide bond between γ-carboxamide groups of glutamine residue side chains and the ε-amino groups of lysine residue side chains with subsequent release of ammonia. Lysine and glutamine residues are bound to a peptide or a protein so that this cross-linking or intramolecular reaction can take place. Bonds formed by this substance exhibit high resistance to proteolytic degradation.
Transglutaminase for Dairy Industries
- In Yoghurt and Fermented Milk products, production transglutaminase Increases the creaminess and texture in products with low-fat content, increases gel strength, facilitating protein meshing, Reduction of water syneresis by up to 80%, helps in decreasing the cream content, and to eliminate gums and gelatin. It also helps to reduce the addition of solids and stabilizers, such as powdered milk, proteins, etc., and most importantly reducing the ﬁnal cost of the product.
- When cheese is made, transglutaminase helps in Increasing and improving the texture. It also helps in reducing syneresis, increasing the final cheese production by up to 15-20%, It reduces and eliminates the addition of proteins, standardizing and proving cost-effective.
Transglutaminase for Meat Processing Industries
- Transglutaminase is widely used in the meat industry transglutaminase preparations facilitate the strongest coherence of a meat block without the need for heat processing or the addition of salt or phosphates. It Improves the texture while standardizing the final product, Facilitates the elimination of phosphates and caseinates, and enhances the final texture in low sodium products.
- In sausages, transglutaminase helps in improving texture, gives a better bite, reduces water leakage, and helps reduce or replace E-numbers.
- In raw sausages, transglutaminase improves the sectional view, reduces the ripening and drying time by 30%, and prevents the cupping effect pizza salami
Vegan Protein based products
- In vegan sausages, transglutaminase improves texture, gives a better bite, reduces water leakage, and also helps in the reduction or replacement of E-numbers.
- In vegan yoghurt, transglutaminase improves the creaminess of the product, reduces water by syneresis by up to 80%, reduction or replacement of emulsifiers, reduced dry matter and process aid for faster pump speeds.
Transglutaminase for bakery Industries
Transglutaminase in bread production reduces dough stickiness, helps in the stabilization of the fluctuating raw material quality, improves gas retention capacity and volume stability after defrosting is improved.
In the production of Gluten-free products, transglutaminase improves gas retention capacity, stretchability, and makes the surface smoother.