Transglutaminase

Introduction:

Transglutaminase is an enzyme naturally present in the majority of organisms tissues and involved in various biological processes.

This enzyme catalises the formation of covalent bonds between the aminoacids Glutamine and Lysine of distinct types and origins of proteins such as: caseins, myosins, soya globulins, glutens, actins, etc.

Its crosslinking property is widely used to improve the physical and functional properties of food products. 

Functions in Meat and Fish Products:

Emulsified Products (Sausage):

• Improves texture while standardizing the final product

• Facilitates the elimination of phosphates and caseinates

• Improves meat bite

• Enhances de final texture in low sodium products

• Helps to reduce final product costs

Structured Meat:

• Ideal for chicken binding, specially previously injected chicken

• The meat texture remains enterly preserved

• No heat treatment or freezing are needed for binding

• It can also be used for Kebab, Fish      and Seafood binding

Cooked Ham:

• Improves the look and appeal of slices

• Reduces slicing losses

• Enhances final texture in low sodium products

• Helps eliminate phosphates

Surimi:

• Improves texture and elasticity

• Reduces the need for the addition of other proteins to Surimi/Fish balls improving the elasticity and firmness      of the product

• Facilitates the incorporation of mechanically deboned fish (MDF)

• Creates strong bonds between proteins

Fish Balls:

• Improves texture and elasticity

• Reduces the need for the addition of other proteins to Fish balls improving the elasticity and firmness of the      product.

• Facilitates the incorporation of mechanically deboned fish (MDF)

• Creates strong bonds between proteins

Structured Fish:

• Transforms fish trimmings with no commercial value into standardized portions with a high added value

• Once structured, the product can be cooked or frozen without losing shape or texture

• Facilitates the addition of water

• Creates strong bonds between proteins

Functions in Dairy Products:

Yoghurt and Fermented Milks:

• Increases gel strength, facilitating protein meshing

• Reduces syneresis. Helps to reduce the addition of solids and stabilizers, such as powdered milk, proteins      etc., and reducing final product costs

• Increases creaminess, helping to lower cream content

• Helps to eliminate gums and gelatin

• Increase creaminess and texture in products with a low fat content

Rennet Cheese:

• Increases final cheese production by up to 15%

• Reduces syneresis

• Increases and improves texture

• Reduces and eliminates the addition of proteins, standardizing and reducing final product costs

Functions in Bakery Products:

Bread:

• Improves bread production when using low protein wheat flour and damaged wheat flour

• Improves performance in gluten free flour

• Improves the volume and texture of frozen dough