Name | Transglutaminase |
CAS number | 300711-04-0 |
Synonym | Protein-Glutamine γ-Glutamyltransferase Amine γ-Glutamyltransferase |
Description | Transglutaminase (TG) is a monomeric enzyme that catalyzes acyl transfer reactions, leading to covalent cross-linking between protein polypeptides. This enzymatic activity significantly improves the structure and functionality of proteins, enhancing properties such as foaming, emulsifying stability, heat stability, water retention, and gelation ability. |
Molecular Formula | C27H44O3H2O |
Appearance | white to pale yellow to deep brown powder or granules, |
Quality Standard | USP, EP, CP, KP, JP |
Shipping Condition | Shipped under ambient temperature as non-hazardous chemical. This product is stable enough for a few weeks during ordinary shipping and time spent in Customs. |
Storage Condition | Dry, dark and at 2~8 ℃ for short term (days to weeks) or -20 ℃ for long term (months to years). |
Shelf Life | >2 years if stored properly |
Sample package | Aluminium foil bag |
Commercial package | Fiber drum |
Origin | China |
Transglutaminase More Info
Key Characteristics:
Physical Appearance: White to light yellow solid powder or a clear liquid ranging from pale yellow to deep brown, depending on the formulation. It is hygroscopic and soluble in water.
Enzyme Activity: Typically measured in units (U) per gram, with common formulations offering high activity (e.g., 1200 U/g) for efficient cross-linking.
Optimal Conditions: Most active at a pH range of 6–7 and an optimal temperature around 55°C, although specific formulations may vary to suit different applications.
Safety & Regulatory Status: Recognized as safe for consumption by major regulatory bodies including the FDA (USA), CFIA (Canada), and EFSA (European Union). It is not classified as an allergen but must be declared on ingredient labels in many jurisdictions.
Common Applications:
Meat Processing: Enhances texture, binding, and sliceability of meat products; reduces the need for phosphates and caseinates; improves preservation and appearance.
Bakery & Dairy: Improves dough stability and volume in baked goods, especially in low-protein or gluten-free flours; enhances texture and creaminess in dairy products like yogurt and cheese.
Specialty Uses: Enables the creation of novel food structures (e.g., meat noodles, uniform meat portions) and can be used in both animal and plant protein systems.
Typical Formulations:
RM (Reactive Milk): Contains sodium caseinate and maltodextrin; ideal for bonding cooked meats.
GS (Gelatin-Supplemented): Includes gelatin and sodium chloride; forms an alkaline slurry that activates upon pH drop in meat.
TI (Transglutaminase Only): Pure enzyme with maltodextrin, offering higher enzyme concentration.
Storage Recommendations:
Store in a cool, dry place away from direct sunlight. Some liquid formulations may require refrigeration (≤10°C) to maintain activity.