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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
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