Transglutaminase (TGase)
Enzyme Preparations
80146-85-6
$2.92 ~ $4.38
Food
Free sample from 100g(NF)
One unit of:20kg/carton 10kg/carton 20KG/carton 10KG/carton
One unit of:20kg/carton 10kg/carton 20KG/carton 10KG/carton
20kg/carton
10kg/carton
20KG/carton
10KG/carton
Product Info
What is Transglutaminase (TGase)?
Transglutaminase is an enzyme that catalyzes the covalent cross-linking of proteins, widely used in the food industry to improve the texture, binding, and elasticity of protein-rich products.
How is Transglutaminase (TGase) made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Fermentation - Seed Culture | A pure strain of a TGase-producing microorganism (e.g., Streptoverticillium mobaraense) is cultivated in a small-scale seed fermenter. | Control Point: Sterility, temperature, pH, and aeration. Note: The goal is to develop a healthy, high-density starter culture. Purity of the microbial strain is critical. |
| 2 | Fermentation - Main Production | The seed culture is transferred to a large-scale, sterile production fermenter. The microorganism grows and secretes the TGase enzyme into the surrounding broth. | Control Point: Dissolved oxygen (DO), pH, temperature, and nutrient feed rate. Note: This stage lasts for several days. Continuous monitoring of enzyme production levels is essential for determining the optimal harvest time. |
| 3 | Harvesting & Cell Separation | The fermentation broth is harvested, and the microbial cells and solid impurities are removed from the enzyme-rich liquid using microfiltration or high-speed centrifugation. | Control Point: Centrifuge speed (G-force), filter pore size, and temperature. Note: This is the first purification step. The aim is to get a clear supernatant with minimal cell lysis to prevent contamination from intracellular proteins. |
| 4 | Concentration & Diafiltration | The cell-free supernatant is concentrated using ultrafiltration (UF). Water, salts, and small molecules are removed, increasing the enzyme concentration. | Control Point: Membrane molecular weight cut-off (MWCO), transmembrane pressure, temperature. Note: This step significantly reduces the processing volume and removes low-molecular-weight impurities. Avoid high shear stress that could denature the enzyme. |
| 5 | Purification (Optional) | For higher-grade products, the concentrated enzyme solution is further purified using techniques like chromatography to remove other proteins and color compounds. | Control Point: Column type, buffer pH and conductivity, flow rate. Note: The level of purification depends on the intended application. Purity is often verified by SDS-PAGE analysis. |
| 6 | Formulation & Standardization | The purified and concentrated enzyme solution is mixed with carriers and stabilizers (e.g., maltodextrin, sodium caseinate). The batch is tested and adjusted to a target enzyme activity. | Control Point: Accurate ratio of enzyme to excipients. Enzyme activity assay. Note: Formulation makes the product stable, easy to dose, and standardizes its performance for the end-user. |
| 7 | Drying | The liquid formulation is converted into a stable powder using spray drying or freeze-drying (lyophilization). | Control Point: Inlet/outlet air temperature (spray drying), vacuum pressure and shelf temperature (freeze drying). Note: The drying method is chosen to maximize the retention of enzyme activity while achieving the desired particle size and moisture content. |
| 8 | Quality Control & Packaging | The final TGase powder is tested for enzyme activity, purity, microbial contaminants (e.g., E. coli, Salmonella), and heavy metals. It is then packaged in airtight, moisture-proof containers. | Control Point: Conformance to all product specifications. Package integrity is crucial for shelf life. Note: Final QC checks ensure the product is safe, effective, and meets all regulatory requirements for its intended (e.g., food grade) use. |
Technical Specifications
| CAS Number | 80146-85-6 |
| Solubility | Soluble in water |
| Storage Conditions | Store in cool, dry place under 5–25°C; avoid humidity |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
meat products
fish balls
surimi
dairy
bakery to improve texture and binding
Mechanism of action:
| Parameter | Transglutaminase (TGase) |
|---|---|
| Functional Category | Protein Crosslinking Enzyme; Texture Improver; Processing Aid; Gelling Agent. |
| Key Ingredients | Transglutaminase enzyme (EC 2.3.2.13), typically derived from microbial fermentation (e.g., *Streptomyces mobaraensis*), often standardized with a carrier like maltodextrin. |
| Mechanism of Action | Catalyzes the formation of covalent, heat-irreversible isopeptide bonds between the γ-carboxamide group of a peptide-bound glutamine residue (acyl donor) and the ε-amino group of a peptide-bound lysine residue (acyl acceptor). This crosslinking action creates a robust, three-dimensional protein network. |
| Application Effect in Product | Improved gel strength, elasticity, and firmness in meat, seafood, and dairy products; enhanced water holding capacity (WHC) and reduced purge; enables restructuring by binding smaller meat/fish pieces; improves sliceability and bite; enhances texture and mouthfeel in yogurt and cheese; strengthens dough in baked goods. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Transglutaminase (TGase) | Food Enzyme | Forms irreversible covalent bonds between protein molecules (lysine and glutamine). | Creates exceptionally strong, heat-stable, natural-feeling bonds. Improves sliceability and yield with minimal impact on flavor. Clean label potential. | Higher cost. Requires specific time, temperature, and pH to function. Can be perceived negatively by consumers ("meat glue"). | Restructuring meat, fish, or seafood into uniform portions. Improving texture in dairy, tofu, and gluten-free baked goods. | When creating a premium product with a whole-muscle texture from smaller pieces, or when a permanent, strong protein bond is essential. |
| Sodium Tripolyphosphate (STPP) | Phosphate Salt | Increases pH of meat, causing muscle proteins to hold more water. | Very low cost and highly effective at increasing moisture retention, tenderness, and yield. | Chemical name on labels. Can impart a soapy or metallic flavor if overused. Regulated usage limits. Does not create a physical bond. | Injecting or tumbling meat, poultry, and seafood to improve juiciness and reduce cook loss. Processed sausages. | For cost-effective yield and moisture improvement in processed proteins where ingredient declaration is less of a concern. |
| Carrageenan | Hydrocolloid | Seaweed-derived polysaccharide that forms gels and binds large amounts of water. | Excellent water binding for yield and purge control. Cost-effective. Contributes to a firm, sliceable texture. | Bond is a gel matrix, not a protein bond; can create a bouncy or rubbery texture. Some negative consumer perception. | Deli meats, processed poultry rolls, dairy desserts, plant-based meat alternatives. | To bind water and provide a firm, gelled texture in emulsified or highly processed products at a low cost. |
| Soy Protein Isolate (SPI) | Plant Protein Binder | Highly refined protein (>90%) that emulsifies fat and binds water. | Adds protein content while also binding and emulsifying. Relatively low cost and functional. | Major allergen. Can contribute a "beany" off-flavor. Does not create the strong covalent bond of TGase. | Emulsified sausages (frankfurters), meat extenders, nutrition bars, plant-based foods. | To increase protein content while binding fat and water, especially in extended meat products and vegan alternatives. |
| Modified Food Starch | Carbohydrate Binder | Chemically or physically altered starch to improve heat, acid, and shear stability. | Very low cost and versatile. Neutral flavor. Excellent at binding water and providing viscosity. | Does not bind protein-to-protein. Adds carbohydrates, not protein. Can result in a pasty or gummy texture if used improperly. | Fillers in ground meat products, thickeners in sauces and gravies, moisture management in a wide range of processed foods. | For an inexpensive solution to control moisture, improve yield, and add texture/body where protein binding is not the primary goal. |
Technical Documents
Available Documentation
Spec Sheet, MSDS, CoA available
Safety Data Sheet (SDS)
Available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications