Transglutaminase Enzyme

Transglutaminase enzyme catalyses the bond formation between free amino acids causing inter- or intra-molecular cross linking in proteins which enhances the color, texture and solidness of the substrate/product. They are of huge significance in food industry and most widely used on soy, casein, gluten, etc.

Some of the common uses of TG enzyme are-
Meat processing:

• Improves the texture of the meat
• Improves the meat binding
• Induces the elimination of phosphates and caseinates
• Easy slicing
• Improves the appearance of the product

Fish meat processing:

• Induces the extra binding and enhances the strength
• Improves the preservation
• Improves elasticity and texture
• Facilitates easy deboning

Bakery:

• Facilitates bread production from damaged and low   protein  flour
• Improves performance of gluten free flour
• Improvement in dough appearance which lasts for  longer time  period

Dairy:

• Induces the elimination of gelatin
• Increases the cheese production
• Increases and improves texture of cheese
• Increases creaminess into fermented milk products (eg. Yogurt)

Others:

• Improves the binding in soy product
• Reduces the risk of heart diseases (added in food supplement)
• It helps in neutralization of harmful free radicals (added in food supplements)
• Anti – inflammatory and anti-ageing property used in   

       cosmetics)