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Transglutaminase (TG)
TG-B Ingredients: Transglutaminase 1%, Maltodextrin 99%
TG-B+ Ingredients: Phosphate, Starch, Transglutaminase, Maltodextrin
TG-Y Ingredients: Transglutaminase, Water
TG-CK06 Ingredients: Gelatin, Sodium carbonate, Salt, Maltodextrin, Transglutaminase
Transglutaminase(TG) is a natural enzyme that can catalyze the formation of covalent bonds between the amino acid residues Lysine and Glutamine in proteins, has the ability to glue protein-containing foods together. When raw meats are bound with TG, they typically have the strength and appearance of whole uncut muscles.
Primary uses of transglutaminase include
Making uniform portions that cook evenly, look good, and reduce waste.
Binding meat mixtures like sausages without casings.
Making meat combinations like bacon and scallops.
Producing special effects like meat noodles, meat and vegetable pastas, etc.
Additionally, TG can thicken egg yolks, strengthen dough mixtures, thicken dairy systems, and increase yield in tofu production, among other applications.
HOW DOES TRANSGLUTAMINASE WORK ?
Transglutaminase is a naturally occurring enzyme in plants, animals, and bacteria. Enzymes are proteins that act as catalysts in chemical reactions; they speed up these reactions and in some cases cause reactions to occur.
TG bonds protein molecules together with a (very strong) covalent bond by linking the amino acids glutamine and lysine.
IS TRANSGLUTAMINASE SAFE ?
Transglutaminase is safe. It will not harm you or glue your hands together. TG is deactivated by most cooking techniques and imparts no off-flavors to foods. TG is classified by the FDA as a GRAS product (generally recognized as safe) when used properly.
Application:
TG used in red meat TG used in chicken TG used in fresh cheese TG used in cheese
TG used in surimi products TG used in fish meet TG used in chiba tofu TG used in yogurt
轉谷氨酰胺酶（TG）
TG-B成分：轉谷氨酰胺酶1％，麥芽糊精99％
TG-B +成分：磷酸鹽，澱粉，轉谷氨酰胺酶，麥芽糊精
TG-Y成分：轉谷氨酰胺酶，水
TG-CK06成分：明膠，碳酸鈉，鹽，麥芽糊精，轉谷氨酰胺酶
轉谷氨酰胺酶（TG）是一種天然酶，可催化蛋白質中氨基酸殘基賴氨酸和谷氨酰胺之間的共價鍵形成，具有將含蛋白質的食物粘合在一起的能力。當生肉與TG結合時，它們通常具有完整未切割肌肉的強度和外觀。
轉谷氨酰胺酶的主要用途包括
製作均勻的部分，均勻烹飪，看起來不錯，並減少浪費。
結合肉混合物，例如不帶腸衣的香腸。
製作類似培根和扇貝的肉類組合。
產生特殊效果，例如肉麵條，肉類和蔬菜意大利面等。
此外，TG還可以使蛋黃變稠，增強麵團混合物，使乳製品系統變稠並提高豆腐產量。
轉谷氨酰胺酶如何運作？
轉谷氨酰胺酶是植物，動物和細菌中的天然酶。酶是在化學反應中起催化劑作用的蛋白質。它們會加快這些反應的速度，在某些情況下會引起反應的發生。
TG通過連接氨基酸谷氨酰胺和賴氨酸將蛋白質分子與（非常牢固的）共價鍵結合在一起。
轉谷氨酰胺酶安全嗎？
轉谷氨酰胺酶是安全的。它不會傷害您或將您的手粘在一起。 TG可通過大多數烹飪技術停用，並且不會給食品帶來異味。正確使用時，TG被FDA分類為GRAS產品（通常被認為是安全的）。
應用：
紅肉用TG雞肉用TG新鮮奶酪用TG奶酪用
魚糜製品中使用的TG魚中使用的TG與千葉豆腐中使用的TG酸奶中使用的TG
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