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Transglutaminase
What is Transglutaminase?
Transglutaminase is a natural enzyme commonly found in nature, consisting of simple amino acid chains. In protein containing environments; It catalyzes crosslink formation between glutamine and lysine amino acids, providing a strong bond formation. This new bond is a stable bond against physical stress and heat treatment. This resulting stable and strong bond regulates and improves the structure in foods containing protein. Since it works as a catalyst, it does not have a technological function or enzymatic effect, taste and odor modifying feature on the final product.
Transglutaminase is found in the structure of many living organisms, including beef, poultry, fish, shellfish and vegetables traditionally consumed in nature. Industrially, it is obtained from the microorganism called Streptoverticillium Mobaraense through traditional fermentation. Its use in the food industry worldwide has been researched and accepted for many years by researchers in many countries.
Transglutaminase in Dairy Industry
In products such as yogurt, buttermilk, fruit yogurt, it increases the gelling power and viscosity and strengthens the texture. It provides a smooth structure. It increases efficiency. It reduces or replaces stabilizer, emulsifier, protein and various other additives. It creates a feeling of greasiness in low-fat products.
Increases efficiency in white cheese, cottage cheese, high boiling cheese group. It has no effect on flavor and aroma. It reduces whey leakage. It provides a better structure in soft products such as cottage cheese and white cheese. Facilitate the slicing process.
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Transglutaminase in Meat Industry
It is used as processing aid in processed meat products such as sausage, salami, sausage, doner and meatballs. By developing new covalent bonds between proteins, it contributes to the development of the structure in meat products, to increase the water binding capacity and therefore efficiency, to improve the features of fullness in the mouth, texture and slicing, elasticity, high temperature resistance etc. It improves the structure of the end product in products with low sodium content.
It offers the opportunity to evaluate the protein structures of small pieces of meat and fats by connecting them. It is possible to use in different products such as red meat, turkey, chicken and fish.