Currently Hangzhou Focus Corp shipped 5 tons of Transglutaminase TG150 to the Turkish market.Help us expand the local food additive market with our local suppliers.

What is transglutaminase?

     Transglutaminase (TGase or TG), also known as transglutaminase, is a novel food enzyme developed using modern bioengineering technology. It enables protein molecules to cross-link, increasing their size. After TG modification, the gelling properties, plasticity, water-holding capacity, water solubility, and stability of proteins are all improved.

What are the applications of transglutaminase?
   TG enzyme is widely used in meat processing, surimi products, dairy, noodles, and tofu to improve texture, elasticity, water-holding capacity, and yield.

 I. Applications of TG in Meat Products

    TG is used for meat scrap reassembly: it can bind scrap meat into whole pieces.

    TG is used in low-temperature emulsified sausages: it can improve the elasticity, texture, taste, and flavor of sausages.

    TG is used in imitation meat products: TG-based imitation meat can be used as a filler or partial meat substitute in sausage products.
II. Applications of TG in Flour Products

    1.Improves the quality of flour products and increases the chewiness and cooking resistance of noodles.
     2.Improves the texture of flour products: it slows down the staling of bread and steamed buns, making noodles smoother and more chewy.

    3.Improves the appearance of flour products. For noodles and dough wrappers (dumplings, wontons), it makes the appearance brighter and neater,

III. Application in Soy Products and Other Plant Proteins

    Transglutaminase (TG) has a significant effect on cross-linking lysine to soy protein. After modification with transglutaminase, soy protein isolate shows improved acid stability, emulsification, emulsion stability, mouthfeel, flavor, and especially gelling properties. Therefore, heat treatment and chemical treatment are needed to open the globulin structure and increase the lysine and glutamine content on its surface.

    TG has a very good effect on vegetarian and soy products. In addition, TG enzymes are also widely used in dairy products and aquatic products (fish floss, fish balls, fish tofu, etc.).

We offer various enzyme activity levels to meet different production needs. Feel free to contact us if you are interested.