Transglutaminase Product Information
Description
Transglutaminase is a naturally occurring enzyme. Its property is the adhesion of proteins (even of different types) at the molecular level. The enzyme transglutaminase was first isolated and studied in Japan in 1959. Transglutaminase is a whole group of enzymes that promote the formation of covalent bonds between amino groups from the free or side chains of lysine of one protein and the γ-carboxamide groups of glutamine in another protein. These bonds are quite strong, resistant to temperature and proteolysis. In this case, the transglutaminase enzyme itself does not enter into a reaction, but is a biocatalyst. That is, the enzyme simply helps to sew separate sections of protein molecules into a single network. The ability of TG enzyme to "stick together" proteins makes it possible to use it in the production of restructured fish and meat products, with a low cost of raw materials and a higher final cost. Improve and homogenize the textures of cooked / raw smoked sausages, hams and deli meats, significantly reduce cutting losses, and ensure the desired shape and size of products.
Composition
Transglutaminase : ≥ 1%(min.100 u/g)
Sodium caseinate, gelatin, sodium alginate: ≥ 95%
TG Specifications
| Potency (on a dry basis) |
≥ 100 U/g |
Lead (Pb) |
≤1 ppm |
Total count |
< 100 cfu/g |
| LOD |
< 8% |
Arsenic (As) |
≤1 ppm |
Salmonella |
Absent in 25 g |
| pH (1% in aqueous solution) |
5.0-8.0 |
Mercury (Hg) |
≤1 ppm |
E. coli |
Absent in 25 g |
| Appearance |
white powder |
Maltodextrin |
≥ 95.0% |
Allergens |
None |
GMO information
The product does not contain any genetically modified substances and microorganisms.
Storage conditions: TG is stable for 12 months from manufacturing date provided it is kept in the original unopened package at or below 21ºC. Keep in Refrigerated or frozen storage for optimum shelf-life. Once opened the product should be used immediately after opening or resealed and frozen.
Expiry date: 12 monts under storage conditions.
Purity and legal status: This product conforms to Regulation (EC) n° 178/2002 of the European Parliament and of the Council of 28 January 2002 about the general principles and requirements of food law and Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs French regulation "Arrêté du 19 octobre 2006 'regulates usage and condition of enzyme for food application in case of using this product for French market The factory producing this product has a quality system conforms to EN-ISO 9001 and HACCP standards. Labeling requirement due to allergen labeling legislation (Dir 2007/68/EC): No allergen present.
Packaging: Individual packaging : 1kg net vacuum aluminum foil bag, Outer packaging : Carton boxes 20 bags x 1kg
Applications
Transglutaminase is an enzyme used in the production of food industry, it can cross-link the proteins, which makes the texture of the food more stable,increase the yield and capacity . For example, in the case of sliced cooked ham, a better slicing consistency can be achieve. It is suitable for the production of meat ,dairy, bakery, surimi etc., It is unnecessary to change any technology and production process.Recommended dosage 0.01% - 0.03% against the total weight.
Application in Dairy products Rennet cheese
• Increases final cheese production
• Reduces syneresis
• Increases and improves texture
• Reduces and eliminate the addition of proteins, standardizing and reducing final product cost
Quark cheese
• Increases final cheese production
• Reduces syneresis
• Increases and improves texture
• Reduces the addition of powdered, milk standardizing and reducing final product costs
Yoghurt
• Increases gel strength, facilitating protein meshing.
• Reduces syneresis
• Helps to reduce the addition of solids and stabilizers, such as powdered milk, proteins etc., and reducing final product costs
• Increases creaminess, helping to lower cream content.
• Helps to eliminate gums and gelatin
• Helps to increase creaminess and texture in products with a low fat content
Application in Meat products Ham
• Facilitates the bonding of the internal parts of the deboned ham
• Reduces slicing losses, improving final product costs Sausage
• During the maturing process, the product gains firmness much more rapidly
• Texture and bonding are improved during the primary stages of the curing process
• Reduces slicing losses, improving final product costs Poultry meat
• Structures cuts of poultry, chicken, turkey meat without commercial value into standardized portions with a high added value
• Once structured, the product can be cooked or frozen without losing shape or texture Structured meat
• Structures cuts of meat without commercial value into standardized portions with a high added value
• Once structured, the product can be cooked or frozen without losing shape or texture
Application in Fish & Seafood products
• easily binds raw, salted and smoked fish pieces or any seafood combination of all sizes
• No freezing or heating steps are necessary to obtain binding
• Products developed with TG are absolutely stable after cooking
Application in Bakery products
• improve the stability and volume of dough and water adsorption by dough
• improve the quality of flour, the texture and volume of bread and the texture of pasta after cooking
• the addition of TG to rice flour improved the rheological properties of dough by increasing the triglyceride content.
Reformed meat products are well-known and consist of meat pieces (usually minced meat or loose meat) which are bound together using a binder. The reformed meat product allows under utilised cuts and quality trimmings to be used. These restructured meats have been developed as a means or producing new products, and upgrading and utlising meat, which is considered to be of lesser economic value. A major benefit of restructured meat products is that they can be adapted to consumer needs for convenience, portion size, composition, and ease of preparation. The lower value beef cuts can include top side, round, chuck, brisket, blade, and silverside, although other meat pieces are also envisaged.
Meat manufacturers may produce reformed beef steak for a variety of reasons. One primary reason is cost-effectiveness. Reformed beef steak is made by combining smaller pieces of meat or meat trimmings with other ingredients, such as binding agents and seasonings, to form a cohesive product. This process allows manufacturers to utilize less expensive cuts of meat or meat by-products that would otherwise go to waste.
Reformed beef steak also offers advantages in terms of consistency and portion control. By mechanically shaping and forming the meat, manufacturers can ensure a uniform appearance, texture, and size of the final product. This can be particularly beneficial for foodservice establishments, as it helps to streamline preparation and cooking processes.
DIRECTION FOR REFORMED BEEF STEAK PROCESS BY YOTABIO TG-BA:
The process of making a modified steak typically involves several steps, including selecting raw materials, grinding or cutting the meat, mixing other ingredients, forming the meat mixture into the desired shape, and cooking the product. Here's a general overview of the process:
1. Raw material selection: Select ground meat or cheaper cuts of meat for the production of modified steaks. These cuts are usually grated or cut into small pieces to facilitate mixing and shaping. Thaw frozen beef at 4°C for 24 hours.
2. Mix ingredients: Mix the meat pieces thoroughly with other ingredients (such as binder 1% TG-BA), or use a mixer to stir for 4 minutes.
3. Form the meat mixture: The mixture is then shaped and formed into the desired steak shape using a mold or extrusion device. This step helps give the modified steak product a uniform appearance and size.
4. Rest and solidify: Keep the filled mold at 6°C to 8°C for 2-3 hours to allow the adhesive to bond and reconstitute the meat pieces. Let sit or set to improve the product's adhesion and texture.
5. Freezing: Remove the modified meat from the mold, then package it in a vacuum bag and store it at -20°C until analysis.
6. Thaw analysis: Semi-thaw frozen samples to a temperature of -2°C to 0°C and then cut into 20 mm thick steaks for further analysis
7. Cooking: Use grilling, baking or frying methods to cook to observe the bonding effect.
Enzymes and cultures play a key role in ensuring that dairy products have the best possible flavor and appearance, while staying fresh for longer. Yotabio can help you plan your food ingredient purchases through natural solutions. We focus on the production of food preservatives and enzymes.
YOTA BIO-ENGINEERING CO., LTD (YOTABIO) is located at 398 Huan'an Road, RETDA, Rizhao, P. R. China, a beautiful coastal city in Shandong Province.
Our production base now covers about 38,000 square metres and there are 150 staff members working to produce high quality bio-food additives such as Nisin, Natamycin, Polylysine and Transglutaminase (TG), Lysozyme, Rennet, Chymosin, Lactase and Lipse for the dairy industry since 2016, and we also supply vegan food ingredients such as Methylcellulose. Thanks to our diligent workers, YOTABIO is able to provide stable with quality products to our customers all over the world.
YOTABIO is committed to becoming a leading manufacturer of bio-food additives in the food industry in China, by having a strong innovation in the R&D area, the well-designed & established manufacturing facilities and a responsive & creative customer support system.
Deeply rooted in YOTABIO's corporate culture, innovation and expertise are at the core of new developments. YOTABIO is constantly innovating and improving its range of food ingredients.
The innovation team at YOTABIO brings together the necessary energy, scientific and technical skills to serve a common goal: to continuously provide the best products and service to our customers.
Using bio-based materials and state-of-the-art biotechnology, we can help you meet the various consumer demands for food preservation and processing. We can also help you reduce costs and improve food safety by maintaining freshness & quality for the intended shelf life of the food.
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