TRANSGLUTAMINASE ENZYME

Transglutaminase (EC 2.3.2.13) is an enzyme that catalyses the formation of isopeptide bonds between proteins. Its cross-linking property is widely used in various processes: to manufacture cheese and other dairy products, in meat processing, to produce edible films and to manufacture bakery products. Transglutaminase has considerable potential to improve the firmness, viscosity, elasticity and water-binding capacity of food products.  

Transglutaminases are enzymes that in nature primarily catalyze the formation of an isopeptide bond between γ-carboxamide groups of glutamine residue side chains and the ε-amino groups  of lysine residue side chains with subsequent release of ammonia. Lysine and glutamine residues must be bound to a peptide or a protein so that this cross-linking or intramolecular reaction can happen. Bonds formed by transglutaminase exhibit high resistance to proteolytic degradation. 

TRANSGLUTAMINASE FOR DAIRY INDUSTRIES

• In Yoghurt and Fermented Milks production transglutaminase Increase creaminess and texture in products with a low-fat content, increases gel strength, facilitating protein meshing, increases creaminess, Reduction of water syneresis by up to 80%, helping to lower cream content, helps to eliminate gums and gelatin, Reduces syneresis. Helps to reduce the addition of solids and stabilizers, such as powdered milk, proteins etc., and most important reducing final product cost. 
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• In cheese production transglutaminase helps in Increases and improves texture of cheese, reduces syneresis, increases final cheese production by up to 15-20%, Reduces and eliminates the addition of proteins, standardizing and reducing final product costs.  

TRANSGLUTAMINASE FOR MEAT PROCESSING INDUSTRIES

• Transglutaminase is also widely used in the meat industry; transglutaminase preparations facilitate strongest cohesion of a meat block without the need for heat processing or the addition of salt or phosphates. It Improves texture while standardizing the final product, Facilitates the elimination of phosphates and caseinates, Enhances de final texture in low sodium products.
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• In cooked sausage transglutaminase helps in improve texture, better bite, reduction of water leakage and reduction or replacement of E-numbers.
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• In raw sausage transglutaminase improve sectional view, reduction of ripening and drying time by up to 30% and no cupping effect with pizza salami.

VEGAN PROTEIN BASED PRODUCTS

• In vegan sausage transglutaminase improve texture, better bite, reduction of water leakage and reduction of replacement of E-numbers. 
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• In vegan yoghurt transglutaminase improve creaminess in product, reduction of water by syneresis by up to 80%, reduction or replacement of emulsifiers, reduced dry matter and process aid for faster pump speeds.
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• In Vegan convenience transglutaminase improve elasticity of product, reduction of water leakage, improve texture, better bit and reduction or replacement of E-numbers. 

TRANSGLUTAMINASE FOR BAKERY INDUSTRIES

In bread production transglutaminase reduce dough stickiness, stabilization of fluctuating raw material quality, improve gas retention capacity and volume stability after defrosting is improved.

Production of Gluten-free products transglutaminase improve gas retention capacity, better stretchability and make smoother surface.