【Application】
TG enzyme may improve foaming, adhesion, emulsion, gel, thickening , emulsifying stability and other properties of the protein, and thus improve the appearance, flavor, taste and texture of protein-rich foods. It’s widely used in meat, dairy products, fish products, soy and flour products.
Meat product:
1.TG can be used for minced meat recombination: TG can be bonded to a whole piece of meat.
2.TG can be used to emulsify sausages in low temperature: TG can improve elasticity, texture, taste and flavor of sausage.
3.TG can be used for imitation of meat products: Imitation meat made by TG can be used as sausage filler or replace some meat.
Dairy product:
TG applications in yoghurt: It can be alternative of stabilizers to improve viscosity, gel strength and water holding capacity of the product, it can make the product not dispersed under strong shaking, reduce the precipitation rate of whey separation, lower costs and improve the texture, taste and flavor, it can increase product market value.
TG applications in cheese: increase the yield and improve water retention.
Flour products:
1. Improve flour product quality: improve gluten structure, elastic and viscoelastic of dough, enhance the gas retention capacity to make bread and pasta have larger volume, and more uniform inner structure. It can reduce broken rate of vermicelli and increase bite and cook resistance.
2. Improve the taste of flour products, delay the bread and buns aging, make the noodles more smooth and chewy.
3. Improve the appearance: For pasta and dough (dumplings, ravioli), it can make the outlook more bright and clean, make the texture more transparent; For frying flour products, it can reduce the generation of air bubbles and make the surface more smooth; For fermented flour products, it can delay surface water evaporation and make bread and steamed bread to maintain good wetting in a long time without dregs and crumbs.
4. Increase yield: Using the TG while increasing the amount of water by 2-10% according to the need, the yield can be increased by 10%.
5. Extend the shelf life: The shelf life of bread and steamed bread can be extended 1-3 days.
Soybeans and other vegetable protein soy product:
Transglutaminase (TG) has significant effect on cross-linking lysine with soy protein. It has superior adhesion and cross-linking capability of protein, it can crosslink small molecules or small lump of protein into big molecules or chunks, it can reduce the use of phosphates and proteins accessories but not change the original flavor, and it is easy to use.
