Transglutaminase
Description:Transglutaminase is an enzyme used in the production of food industry, it can cross-link the proteins, binding meat, poultry, and fish together.
The active ingredient in this preparation is microbial transglutaminase.
| Analysis | Specification | Method |
|---|---|---|
| Appearance/Product Description | Off-White to Yellowish powder | Sensory Analysis |
| Loss on drying | <10% | 3g, 105°C for 4 hours |
| Transglutaminase activity | min. 100 U/g | KFDA Method |
| Lead | <3 ppm | As Pb |
| Arsenic | <2 ppm | As As2O3 |
| Aerobic bacteria count | 5000 max (cfu/g) | Standard Method |
| E.Coli | Negative /25g | Standard Method |
| Salmonella | Negative /25 g | Standard Method |
| Coliform Bacteria | 30max (cfu/g) | VRBA Plate Method |
Packaging:
TG-GS preparations are packaged in 1 kg foil pouches.
Ingredient statement: Transglutaminase, Sodium chloride, Gelatin, Trisodium phosphate, and Maltodextrin.
Shelf-life and Storage Conditions:
36 months from manufacturing date in the original unopened
package, sealed and light-tight package, keep under cool and dry
condition. Once opened the package, please use immediately or
reseal and freeze the products.
Handling Instructions:
TG-GS is a powdered ingredient and should be handled with the normal handling procedures for powdered enzymes.
Technical Use:
General use levels are from 0.5 to 2.0% per total finished product weight. However, these levels may vary with specific application.
What is Transglutaminase or Meat Glue?
Transglutaminase (TG), aka Meat Glue, is a natural enzyme that has the ability to glue protein-containing foods together. When raw meats are bound with TG, they typically have the strength and appearance of whole uncut muscles.
Primary uses of transglutaminase include:
- Making uniform portions that cook evenly, look good, and reduce waste.
- Binding meat mixtures like sausages without casings.
- Making meat combinations like bacon and scallops.
- Producing special effects like meat noodles, meat and vegetable pastas, etc.
Additionally, TG can thicken egg yolks, strengthen dough mixtures, thicken dairy systems, and increase yield in tofu production, among other applications.
How Does Transglutaminase Work?
Transglutaminase is a naturally occurring enzyme in plants, animals, and bacteria. Enzymes are proteins that act as catalysts in chemical reactions; they speed up these reactions and in some cases cause reactions to occur that otherwise would not. TG bonds protein molecules together with a (very strong) covalent bond by linking the amino acids glutamine and lysine.
Is Transglutaminase Safe?
Transglutaminase is safe. It will not harm you or glue your hands together. TG is deactivated by most cooking techniques and imparts no off-flavors to foods. TG is classified by the FDA as a GRAS product (generally recognized as safe) when used properly.