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Transglutaminase enzyme

Transglutaminase Enzyme (Meat Glue) Transglutaminase enzyme, widely known in the industry as “meat glue”, is widely present in nature. This enzyme has a very high ability to improve the physical

Transglutaminase Enzyme (Meat Glue)

Transglutaminase enzyme, widely known in the industry as “meat glue”, is widely present in nature. This enzyme has a very high ability to improve the physical properties of various protein-containing food materials. It is processed to improve the texture properties in high-quality meats and fish, even in composite meat and fish products, dairy products, and bakery products.

Transglutaminase enzyme, or TG, is produced through a fermentation process that is similar to brewing beer or making wine, using common microorganisms.

Transglutaminase enzyme is inactive in the stomach because it is not compatible with acidic pH and is completely destroyed by pepsin.

Transglutaminase enzyme is completely safe and has been approved for use in Europe and many other regions, including the United States, Canada, Brazil, Japan, Korea, China, and Thailand for over 15 years.

How Transglutaminase Enzyme Works

Typically, TG works on the proteins in food and helps improve texture properties. TG is used to bind quality, lean cuts of meat and fish. TG achieves its effect by forming covalent bonds between proteins in the food. The enzyme TG does not bind the pieces of meat and fish together but instead connects with the liquid proteins present in the food.

Transglutaminase enzyme has no functional or enzymatic effect in the final product. In other words, after its effect and binding with proteins, it disappears, so it does not affect the taste or flavor of the food.

Transglutaminase enzyme is active in a wide pH range of about 5-8 and remains stable up to a temperature of 40°C.

How to Use Transglutaminase Enzyme

When used in normal doses, TG loses its activity within minutes. Therefore, in dairy products such as yogurt or cheese, it is recommended to add TG directly to the final milk during the process and not mix it with a small amount of milk to be added later to the final milk.

For food manufacturing factories and end consumers, the use of Transglutaminase enzyme offers many advantages.

For example, in bakery and dairy products, it helps improve texture. In processed meat products like emulsified sausages and cooked ham, it enhances texture, increases the binding of materials, and improves the uniformity of the texture, thus reducing production waste. In meat and fish, combining quality pieces of meat and fish reduces waste and spoilage during processing and packaging, making it possible to reduce the cost of final products.

More importantly, Transglutaminase enzyme is an excellent alternative to salty binders, allowing consumers to use less salt and benefit from better health.

In many countries, Transglutaminase enzyme is used as a processing aid

Since there is no lasting technological or enzymatic effect of TG after use in final products, TG is legally considered a processing aid in many countries, not a food additive. Therefore, there is no need for labeling for foods containing Transglutaminase enzyme unless it is used in raw meat or raw meat products, in which case labeling is necessary.

Effect of Transglutaminase Enzyme in Dairy Products:

For example, in cheeses produced with cheese starter or rennet:
• Increases final cheese yield
• Reduces syneresis (whey separation)
• Improves and enhances texture
• No need to add extra protein powder, standardizing and reducing the cost of the final product

Effect of Transglutaminase Enzyme in Quark Cheese:

• Increases final cheese yield
• Reduces syneresis
• Improves and enhances texture
• Reduces costs and improves standardization of milk

Effect and Effectiveness of Transglutaminase Enzyme in Producing Different Types of Yogurt:

• Increases gel strength, facilitates protein bonding
• Reduces syneresis or whey separation in yogurt
• Reduces the amount of added solids and stabilizers such as powdered milk, proteins, etc., thus reducing the cost of the final product
• Helps reduce fat content in yogurt by creating a creamy texture, allowing low-fat or fat-free yogurt to have a creamy and shiny texture with the help of Transglutaminase enzyme.

Benefits of Using Transglutaminase Enzyme in Meat Products:

Using Transglutaminase Enzyme in Ham:

• Facilitates binding of shredded inner ham sections
• Reduces sliceability, improving final product costs due to reduced packaging waste

Using TG in Sausages:

• During the curing process, the product becomes firmer much faster
• Improves texture and bonding between materials in the early stages of processing
• Reduces waste from slicing due to the soft and uniform texture, thus improving the final product costs.

Using TG in Chicken Meat:

By using Transglutaminase, low-value, waste pieces of chicken and turkey meat that have no financial value can be turned into uniform and high-value cuts like steaks.
• With the help of Transglutaminase enzyme, the product can be cooked or frozen without losing its shape or texture.

Using Transglutaminase Enzyme in Structural Meat:

• Turns low-value meat slices into suitable high-value cuts.
• After processing, the product can be cooked or frozen without losing its shape or texture.

Using Transglutaminase Enzyme in Fish and Seafood Products:

• Easily binds raw fish pieces, salted, smoked, or any seafood mix, regardless of size.
• No freezing or heating step is needed to achieve this bonding and uniform texture.
• Products made with Transglutaminase enzyme have a stable and uniform texture after cooking.

Using Transglutaminase Enzyme in Bakery Products:

• Improves dough stability and water absorption by the dough.
• Enhances flour quality, texture, and volume of bread, and improves pasta texture after baking.

Significant Advantages of Transglutaminase Enzyme’s Power and Effectiveness:

When using this enzyme, no additional additives or heating processes are needed to create bonds. It also does not affect the taste or flavor of the final product.
It improves the texture and retains water inside the food, which helps extend the freshness of the food for a longer period.

Some materials alongside TG show more interesting and effective results

For example, in the meat