What is Transglutaminase TG?
Transglutaminase TG, abbreviated as TG enzyme (tg), is one of the widely used and effective enzymes in the food industry, synthesized in recent decades by species of Bacillus and Streptococcus verticillium and made available commercially.
Is Transglutaminase a microbial stabilizer?
Transglutaminase (TG) is not a stabilizer or thickener. Transglutaminase (tg) does not have the adverse effects of stabilizers such as changes in taste, flavor, or undesirable texture over time when storing the product.
At what temperature does Transglutaminase (tg) work best?
Transglutaminase (tg) generally remains stable at temperatures ranging from 37 to 50°C, but at temperatures above 75°C, it loses its activity within minutes at typical doses.
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At what pH does Transglutaminase (tg) perform best?
Microbial Transglutaminase (tg) has a lower molecular weight compared to Transglutaminase (tg) derived from animal tissue. In general, enzymes biosynthesized by bacteria remain stable over a wide range of pH values. Amino acids play an important role in the microbial synthesis of Transglutaminase.
Transglutaminase (tg) is a transaminase enzyme that can form bonds between glutamine amino acid and lysine residues in proteins.
What is the effect of Transglutaminase TG on yogurt and cheese?
Using Transglutaminase (tg) in yogurt and cheese technology to improve its physical, chemical, and sensory quality is very desirable and widely used.
How to use Transglutaminase (tg) in cheese?
Three patterns for using Transglutaminase (tg) in cheese production have been considered and the quality of the resulting cheese has been examined:
1) Adding Transglutaminase (tg) to milk and heating the milk for pasteurization, then adding rennet enzyme as a cheese starter.
2) Adding rennet to milk and then adding Transglutaminase (tg).
3) Adding Transglutaminase (tg) to milk along with adding rennet.
Research on the properties of cheese produced in the first case shows that Transglutaminase (tg) prevents milk coagulation, while in the third case, the hardness of the cheese is significantly reduced, and the protein and fat content in the whey decreases, making the cheese texture softer.
Transglutaminase (tg) forms a more stable bond with water molecules in whey, and the whey and proteins contained in it remain more in the curds of milk and cheese.
In each of the three cases above, adding Transglutaminase (tg) and rennet to the milk for cheese production results in increased moisture in the resulting cheese, better cheese-making efficiency, and increased protein content in the cheese.
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Does Transglutaminase TG improve the taste of cheese?
Even when used alone, Transglutaminase (tg) increases protein recovery in the resulting cheese and also positively affects the sensory characteristics, flavor, and taste of the cheese.
Sensorial evaluation of samples to which Transglutaminase (tg) was added showed significant differences compared to samples made without Transglutaminase (tg) in terms of clarity, brightness, taste, and texture. The samples made with Transglutaminase (tg) showed better results.
In general, these types of cheeses have higher quality ratings compared to other types of cheese.
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