Transglutaminase in meat, fish and dairy idustry (TG)

Transglutaminase is naturally present in the majority of animal tissues and body fluids, and is involved in various biological processes.

This enzyme acts only on proteins by catalyzing reactions in the formation of covalent bonds between a carboxylamide group of the lateral chain on a Glutamine residue (Gln) and an amino group of the lateral chain of a Lysine (Lys).

These bonds may be formed between proteins of distinct types and origin, such as: caseins, myosins, soya globulins, glutens, actins etc.
These formulas lend new properties to the structure and finish of final products, increasing their added value.

The use of Transglutaminase in meat and fish preparations helps to improve firmness, elasticity, viscosity, thermo-stability and liquid retention capacities. This enzyme may be used in all types of meat and fish.
In dairy products, Transglutaminase works by increasing the cheese yield and improving the texture in full-fat and skimmed yoghurt, so reducing costs.

Benefits and advantages of transglutaminase (meat and fish products):

Benefits and advantages (dairy products):



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