What is Transglutaminase Enzyme TG?
Transglutaminase Enzyme TG, which we abbreviate as TG enzyme (tg), is one of the most widely used and effective enzymes in the food industry, synthesized and released to the market by strains of Bacillus and Streptococcus Verticillium bacteria over the past two decades.
Is Transglutaminase Enzyme a Microbial Stabilizer?
TG enzyme (TG) is not a stabilizer or thickener. It does not have the undesirable effects of stabilizers such as changes in taste, flavor, or texture over time during product storage.
At What Temperature Does Transglutaminase (TG) Work Best?
TG enzyme (tg) is generally stable at temperatures ranging from 37 to 50°C, but it loses its activity in temperatures above 75°C within minutes at typical dosages.
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At What pH Does Transglutaminase TG Work Best?
Microbial TG enzyme, compared to animal tissue-derived TG enzyme, has a lower molecular weight. In general, enzymes biosynthesized by bacteria remain stable within a wide range of pH values. Amino acids play an important role in microbial synthesis of Transglutaminase.
TG enzyme (tg) is part of the transglutaminase enzymes that can form bonds between glutamine and lysine amino acids present in proteins.
What Are the Effects of Transglutaminase TG in Yogurt and Cheese?
The use of TG enzyme (tg) in yogurt and cheese technology to improve its physical, chemical, and sensory quality is highly beneficial and widely used.
How Do We Use Transglutaminase (TG) in Cheese?
Three models have been considered for using TG enzyme (tg) in cheese production, and the final quality of the resulting cheese has been examined:
1) Adding TG enzyme (tg) to milk and heating the milk for pasteurization, then adding rennet enzyme as the cheese starter.
2) Adding rennet to milk, then adding TG enzyme (tg).
3) Adding TG enzyme (tg) to milk along with rennet.
Research on the properties of cheese produced in the first case shows that TG enzyme (tg) prevents the coagulation of milk, whereas in the third case, it significantly reduces the hardness of the cheese, reduces the amount of protein and fat in the whey, and makes the cheese texture softer.
TG enzyme (tg) forms more stable bonds with water molecules in whey, causing the whey and the protein in it to remain more in the curds and the cheese produced from them.
In each of the three cases above, adding TG enzyme (tg) and rennet to milk for cheese production increases moisture in the final cheese, enhances the efficiency of cheesemaking, and increases the protein content in the cheese.
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Does Transglutaminase TG Improve Cheese Flavor?
Even using TG enzyme (tg) alone increases protein recovery in the resulting cheeses and also improves the sensory properties, flavor, and taste of the cheese.
Sensory evaluation of samples with added TG enzyme (tg) compared to samples made without TG enzyme (tg) showed significant differences in the transparency, brightness, taste, and texture of the samples made with TG enzyme (tg).
In general, these types of cheeses have higher quality ratings than other cheeses.
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