What is transglutaminase powder ?

is an enzyme which can catalyze the reaction of transamination. It catalyzes the L-Lysine’s r-aroylamino-hydroxybutyrate binding to the glutamic acid’s. So the covalent crosslinking among the proteins or peptides is happened and the polymer of covalent compounds is formed. In the food industry, TG is applied to improve several functional characteristics of meat and protein products, such as improving the meat’s structure, gel characteristic, elasticity, keeping the water and grease and so on. At the same time, the lysine is protected which preventing the maillard reaction. 

emulsifying property, gelation property, thickening property, and emulsion stability property of the protein, thereby improving the appearance, flavor, texture and texture of the protein-rich food. Widely used in meat products, dairy products, fish products, soy products and pasta products.

Glutamine transaminase referred to as TG enzyme is a novel food enzyme preparation developed by modern bioengineering technology to crosslink protein molecules and make protein molecules grow from small to large. The TG enzyme can improve the foaming property, adhesiveness, emulsifying property, gelation property, thickening property, and emulsion stability property of the protein, thereby improving the appearance, flavor, texture and texture of the protein-rich food. Widely used in meat products, dairy products, fish products, soy products and pasta products.