Transglutaminase TG enzyme and its function in cheese

What is Transglutaminase Enzyme TG?

The Transglutaminase enzyme, abbreviated as TG (tg), is a highly effective enzyme in the food industry, synthesized by species of Bacillus and Streptococcus viridans in the last two decades and released to the market.

Is Microbial Transglutaminase an Estabilizer?

TG enzyme is not an estabilizer or thickener. TG enzyme (tg) does not cause adverse effects like flavor changes, taste, or undesirable texture over time, unlike other stabilizers.

At What Temperature Does Transglutaminase (TG) Enzyme Work Best?

TG enzyme (tg) is stable at temperatures from 37°C to 50°C, but it loses activity above 75°C within a few minutes at typical dosages.

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At What pH Does Transglutaminase TG Work Best?

TG enzyme (tg) is microbial and has a lower molecular weight compared to animal tissue-derived TG. Generally, enzymes biosynthesized by bacteria remain stable over a wide pH range. Amino acids play a crucial role in microbial transglutaminase synthesis.

TG enzyme (tg) is a transfrase enzyme that can form a bond between glutamine and lysine amino acids within proteins.

What are the Effects of Transglutaminase TG Enzyme in Yogurt and Cheese?

The use of TG enzyme (tg) in yogurt and cheese technology significantly improves the physical, chemical, and sensory qualities, and it is widely utilized.

How to Use Transglutaminase (TG) Enzyme in Cheese Production?

Three methods for using TG enzyme (tg) in cheese production have been considered, and the resulting cheese quality has been evaluated:

1. Add TG enzyme (tg) to milk, heat the milk for pasteurization, and then add rennet as a cheese starter.
2. Add rennet to milk, and then add TG enzyme (tg).
3. Add TG enzyme (tg) to milk simultaneously with adding rennet.

Research on the properties of cheese produced in the first method shows that TG enzyme (tg) prevents milk coagulation, while in the third method, cheese hardness is significantly reduced, and the amount of protein and fat in the whey decreases, making the cheese softer.

TG enzyme (tg) forms a more stable bond with water molecules in whey, and more whey and protein remain in the curdled milk and resulting cheese.

In all three methods above, adding TG enzyme (tg) and rennet to milk increases moisture in the final cheese, improves cheese yield, and increases protein content in the cheese.

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Does Transglutaminase TG Improve Cheese Flavor?

Even using the TG enzyme (tg) alone increases protein recovery in the resulting cheeses and also improves the sensory characteristics, taste, and flavor of the cheese.

Sensory evaluation of samples with TG enzyme (tg) added showed significant differences in clarity, brightness, taste, flavor, and texture compared to samples produced without the addition of TG enzyme (tg).

In general, these types of cheeses have higher quality ratings compared to other cheeses.

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