1000u Glutamine Transaminase In Food Transglutaminase Enzyme For Bacon sausage ham sausage

    TG enzyme (Transglutaminase), also known as glutamine transaminase, is a widely used biological enzyme preparation in the food industry. Its core function is to catalyze the cross-linking reactions between protein molecules or within protein molecules, thereby altering the structure and functional properties of proteins.

Enhance product elasticity and chewiness

The texture of sausages and ham sausages largely depends on the gel-like network structure of meat proteins. Transglutaminase can catalyze the formation of covalent bonds between glutamine residues and lysine residues in meat proteins, allowing dispersed protein molecules to cross-link into a stable three-dimensional network, thereby enhancing the elasticity, toughness and chewiness of the product and preventing a loose texture. 

Optimize raw material utilization
In the production of sausages and ham sausages, minced meat, ground meat or low-value meats (such as chicken breasts, minced pork, etc.) are often used. These raw materials have strong protein dispersion and are difficult to form a stable structure. Transglutaminase can cross-link these dispersed proteins together, enhancing the utilization effect of low-value raw materials, reducing reliance on high-priced meat, and saving costs. 

Enhanced heat stability
The protein network cross-linked by transglutaminase is more resistant to heating during high-temperature sterilization, less prone to shrinking or disintegration, and can maintain the shape and structural stability of the product, thereby extending its shelf life.

•Bacon sausage, ham sausage         •Meat paste bonding
•Meat slices bonding                          •Steak bonding