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 Transglutaminase (TG) Enzyme

Transglutaminase enzyme catalyses the bond formation between free amino acids causing inter- or intramolecular 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, caseins, glutens, etc.

Some of the common uses of TG enzyme are-

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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.

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Fish meat processing

    Induces the extra binding and enhances the strength

    Improves the preservation

    Improves elasticity and texture

    Facilitates easy deboning

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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

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Dairy

      Induces the elimination of gelatin

      Increases the cheese production

      Increases and improves texture of cheese

      Increases creaminess into fermented milk                                  products   (eg. Yogurt)

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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)        

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