Microbial transglutaminase for protein and meat processing

 FOOD GRADE TRANSGLUTAMINASE (TG)

The transglutaminase (TGase) is produced by submerged fermentation of Streptomyces mobaraensis followed by purification and formulation. It catalyzes inter- and intra- molecular cross-linking of proteins. In the food industry, TGase is applied in many segments where improvement in product texture or protein functionality is necessary. The successful applications include meat re-constructure, quality improvement for surimi, bacon, sausage, meat ball and yoghurt products.

Transglutaminase (TG) is an enzyme which can catalyze the reaction of transamination. It catalyzes the L-Lysine’s γ-aroylamino-hydroxybutyrate binding to the glutamic acid. So, the covalent crosslinking among the proteins or peptides happens and the polymer of covalent compounds is formed, which results in the improvement in functionality of protein and sensory properties of related products.

1. Emulsion-based meat processing products. (e.g. Sausage, Ham, Hotdog, Salami, etc.)
lIncreases gel strength;
lFacilitates water retention and juiciness;
lImproves elasticity and texture of products;
lIncreases sliceability to decrease waste in chopping.

 2. Restructured meat products

lIncrease slicing effectiveness;
lEnd product with freewheeling shapes;
lOnce restructured, the product can be cooked or frozen without losing shape;
lCreate strong bonds between proteins.

lCapture more proteins from whey to Increase the yield of cheese products about 10%;
lIncrease slice-ability and improve cheese firmness;
lIncrease gel strength and viscosity optimize thickening in yoghourt products;
lReduce syneresis with a smoother surface.

4. Surimi-based products. (e.g. Fish ball, Fish cake etc.)

lIncrease gel strength;
lImprove elasticity and firmness of fish ball;
lImprove the physical properties of fish ball;
lFacilitate the incorporation of mechanically deboned fish (MDF) into standardized portions with high added value.

 REACTION PARAMETERS

CONDITION	RANGE
Activity Temperature	0℃-65℃
Optimum Temperature	50℃-60℃
Activity pH	5.0-8.0
Optimum pH	6.0-7.0

No.	ITEMS		INDEX
1	Particle size (% <40 mesh) /(%)		≥80
2	Loss on drying/(%)		≤8.0
3	Lead/(mg/kg)		≤5.0
4	Arsenic/(mg/kg)		≤3.0
5	Total viable count/(CFU/g)		≤50000
6	Coliform Bacteria/(CFU/g)		≤30
7	Escherichia coli	(CFU/g)	<10
		(MPN/g)	≤3.0
8	Salmonella/(25g)		Not Detected

white powder. Color can vary from batch to batch. Color intensity is not an indication of enzyme activity.

RAW MATERIALS	DOSAGE
Sausages	0.1%-0.2%
Meat balls	0.1%-0.5%
Bacon	0.3%-0.6%
Meat re-constructure	0.3%-1%
Frozen surimi	0.05%-0.15%
Surimi	0.1%-0.2%
Fish roe products	2%-5%
Cheese	0.05%-0.1%
Yoghurt	0.04%-0.06%

Enzyme preparations are proteins, which may induce sensitization and cause allergic type reactions in susceptible individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.

Kept sealed after use every time to avoid inactivation until its finish.

ØPackage： 25kg/drum.
ØStorage： Keep sealed in a dry and cool place with good ventilation and avoid direct sunlight. Slight sedimentation is acceptable since it will not impact performance of the product.
ØShelf life: 12 months in a dry and cool place.