Transglutaminase (TGase)
Optimized for gentle food processing and mild heat conditions.
Activity Definition
One unit (U) of TGase equals to the amount to catalyze the substrate (benzyloxycarbonyl-L-glutaminyl glycine and hydroxylamine) to produce 1 μmol of hydroxamic acid per minute at 37℃ and at a of pH 6.0.
Appearance
White to light yellow powder
Acticvity
100~2,000 U/g
Shelf Life & Storage
25℃ , 12 months.
Temperature
30~60℃ (optimum 40~55℃)
pH Curve
3.0~10.0 (optimum 4.0~9.0)
Function
1. Meat & Fish Processed Products: Improving binding, texture uniformity, sliceability, water-holding, cooking yield, and emulsion stability.
2. Dairy Products: Enhancing texture, rheological stability, water-holding (reduced syneresis), cutability, and heat stability in UHT/ESL systems.
3. Baked Goods, Pasta & Noodles: Reinforcing dough structure, improving gas-holding, crumb elasticity, machinability, noodle tensile strength, and reducing breakage—without relying on added gums.
4. Vegetable-Protein Products: Creating a cross-link network within soy, pea, wheat-gluten and mixed plant-protein matrices, increasing gel strength and cohesion while enabling clean-label reduction of added binders.