Transglutaminase

Product Introduction

Transglutaminase (TG) is a food-grade enzyme widely used to improve the texture, binding strength and functional properties of protein-based foods. It catalyzes cross-linking between protein molecules, particularly through reactions involving glutamine and lysine residues, helping form a stronger and more stable protein network. 

WEHENGFOOD is a professional Transglutaminase manufacturer, supplier and exporter in China, supplying TG enzyme for meat processing, poultry, kebab and gyros, surimi and seafood, dairy products, bakery products and other protein-based food applications. Our standard Transglutaminase enzyme activity is typically 120 U/g, while different activity grades can be customized according to customers’ formulations and processing requirements. For applications requiring highly concentrated TG enzyme, WEHENGFOOD can supply Transglutaminase with enzyme activity up to 8,000 U/g.

TG works by modifying and cross-linking food proteins rather than simply acting as a conventional binder. This makes it particularly useful for improving texture, elasticity, gel strength, water retention and product integrity. The supplied technical data also indicates that TG itself does not adversely affect the taste of the finished food.

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Functions of Transglutaminase

The main function of Transglutaminase enzyme is protein cross-linking. By promoting the formation of bonds between protein molecules, TG can strengthen the protein network and modify important physical properties of food proteins. 

Its key functional benefits include:

• Improves texture and firmness – enhances the structure, bite and consistency of protein-based foods.
• Enhances binding and cohesion – helps meat, poultry, fish and other protein materials form a more stable structure.
• Improves gel strength and elasticity – particularly useful in surimi, fish balls and other gelled protein products. 
• Improves water retention and juiciness – helps reduce water leakage and processing losses. 
• Reduces slicing and cooking losses – useful for processed meat products such as ham and sausage.
• Improves dairy texture and stability – enhances creaminess, gel structure and water-holding properties in yogurt and cheese. 
• Improves dough and bakery performance – can improve dough stability, gas retention, bread volume and texture. 

These properties make TG a versatile protein modification enzyme for industrial food processing.

Applications of Transglutaminase

Meat, Poultry & Kebab Products:
Transglutaminase is widely used in cooked ham, sausage, chicken, turkey, kebab, gyros and structured meat products. It improves protein binding, texture, slice cohesion, water and fat retention, and can help reduce cutting and processing losses. In kebab and gyros applications, TG is particularly useful for improving slice cohesion and helping the finished product maintain its shape during processing and cooking. 

Fish, Seafood & Surimi:
TG can improve the gel strength, elasticity, bite and structural stability of surimi, fish balls and processed seafood. It can also assist in binding fish or seafood pieces into stable portions that retain their structure after subsequent processing. 

Dairy Products:
In yogurt, cream cheese, processed cheese and other dairy products, Transglutaminase can strengthen protein networks, improve creaminess and texture, reduce syneresis and improve product stability. The supplied application material also identifies potential benefits in low-fat dairy formulations. 

Bakery & Noodle Products:
Transglutaminase can improve dough handling, reduce dough stickiness, enhance gas retention and support better bread volume and texture. It is also used in noodles and certain gluten-free formulations to improve bite, elasticity and structural properties. 

Plant-Based Protein Products:
TG can also be used in suitable vegan protein-based formulations to improve texture, elasticity, bite and water retention. The application material specifically lists vegan sausage substitutes, vegan yogurt and vegan convenience products among its application areas.

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