Food Grade Transglutaminase (TGASE)
ACE Ingredients-ACE Prolink

Transglutaminase is an enzyme, widespread in human beings, other animals, plants, vegetables, and microorganisms. The industrially produced transglutaminase is of microbial origin (mTG), and it is obtained by fermentation of specially designed non-GMO bacteria (streptomyces mobaraensis).

What is Transglutaminase(TG) Enzyme

Transglutaminase (TG) Enzyme is a monomeric protein with a molecular weight of about 38,000 kDa consisting of 331 amino acids, which can catalyze the covalent cross-linking of protein polypeptides within and between molecules to improve the structure and function of proteins. Transglutaminase enzyme has significant effects on protein properties such as foaming, emulsification, emulsion stability, thermal stability, water retention, gelling ability, etc. Thus, transglutaminase in food can help to improve the texture and appearance of food. Enzyme TG has a wide variety of applications and can be applied as pork, fish, beef, meatballs, minced meat restructuring, minced fish products, ham, sausages, intestines, Chiba tofu, cheese, plant-based meat, noodles, bread, etc. We recommend fish additives, ham additives, sausage additives, tofu additives, cheese fiber, pasta additives and bread additives and preservatives.

ACE Ingredients Transglutaminase in Food

Transglutaminase Prolink B Series

Transglutaminase Prolink B Series for Emulsified Meat Products

Such as frankfurters, hot dogs, parisers, mortadella, etc. They help to get a better product quality through improving important rheological properties of food, including texture, elasticity, and juiciness.

Transglutaminase Prolink D Series

Prolink D Series TG Solutions for the Dairy Sector

Milk-based products like yogurt, curd, quark, cheese, sour cream, etc.), where they help to get a better product quality through the improvement of important rheological properties of food while allowing clean labeling (E-numbers free) and reduce costs.

Transglutaminase Prolink BR-INJ Series

Prolink BR-INJ Series for Direct Use in Brines to be injected for Ham and Marinade

Prolink BR-INJ facilitates sodium reduction and allows the final product to have the same or even improved technical performances comparing to products with higher 'salt' content, including texture, cooking losses, and slicing losses.

Transglutaminase Prolink MB Series

Prolink MB Series TG for Cold Meat and Restructured Meat Products Binding

Where it efficiently links fresh meat pieces and improves the quality of meat raw materials, allowing the desired shaping according to production needs and final consumer requests. The final reformed product has perfect slice-ability and excellent slice quality.

Transglutaminase Prolink MB-MM Series

Prolink MB-MM for Restructured Meat Product and Döner Kebab Fulfill Extra Binding

It efficiently links fresh meat pieces and improves the quality of meat raw materials, allowing the final reformed product to have perfect slice-ability and excellent slice quality.

Transglutaminase Prolink SRM Series

Prolink SRM Series TG Solutions for Fish and Surimi-based Products

Like Crab Sticks, Fish Balls, etc, where they help to get a better product quality through the improvement of important rheological food properties like texture, firmness, elasticity, chewiness, and juiciness.

Transglutaminase Prolink FB Series

Prolink FB Series TG for Cold Raw Fish and Restructured Fish Products Binding

Where it efficiently links raw pieces and improves the quality of fish raw materials, allowing the desired shaping according to production needs and final consumer requests. The final reformed product has perfect slice-ability and excellent slice quality.

ACE Ingredients Transglutaminase Functions

Improves the Nutritional Value of Protein

A :

lmproves the nutritional value of protein: Enzyme TG can covalently cross-link certain essential amino acids (such as lysine) to proteins to prevent the destruction of amino acids by the Malladreaction, thus improving the nutritional value of proteins. Transglutaminase in food can also introduce deficient amino acids into proteins with suboptimal amino acid composition, which is of particular interest to people in developing countries.

TG Cross-links Proteins

A :

TG can bind amino acids lysine (Lys) and glutamine (Gln) through the formation of a covalent bond. This means that TG cross-links proteins, that are made by amino acids, and improves the physical properties of protein-containing food such as structure, texture, and hardness.

Excellent Stability and Reactivity

A :

The reaction time of TG is directly related to dose-rate, pH, temperature, and concentration of substrate. We consider and exam these variables carefully to optimize the equation and get the best possible technical results for our clients.

Effective at Low Dosages

A :

Dosage varies among products and applications. Our R&D team is equipped to create and deliver the most innovative and valuable formulas for individual clients.

lmproves Texture and Elasticity:

A :

Transalutaminase, enzyme can improve many important properties of proteins by catalyzing the cross-linking that occurs between TG protein molecules. For example, when the TG enzyme is used to produce reconstructed meat, it not only binds freshmeat pieces together but also crosslinks various non-meat proteins to meat proteins, significantly improving the texture, organization and nutrition of meat products.

Transglutaminase Advantages

Strong and effective binding between proteins
Improves texture and elasticity, better chewiness
Improves slice-ability, reduces slice losses
Improves water retention, more juicy products
Increases yield, cost effective
Allows clean labeling (E-numbers free)
Low dusty to ensure high stability and safer working environment

Transglutaminase(TG) Enzyme FAQs

What is Transglutaminase Uses?

A :

Cross-linking of proteins by TG enzyme can improve the functional properties of proteins, such as thermal stability, emulsification, gelling properties, water retention, theological properties, etc. Currently, Transglutaminase, the enzyme has been widely used in meat additive, dairy additive, fish & surimi-based products, bakery products, vegetarian and vegan products, casings, etc.

How is Transglutaminase Made?

A :

ACE Ingredients uses modern bio-engineering technology to develop a new type of transglutaminase in food that can cross-link protein molecules-..

What is Transglutaminase Mechanism?

A :

The principle of action is to catalyze the formation of a covalent bond between protein molecules, which is difficult to break under normal non-enzymatic catalytic conditions and can bring protein molecules closer together, allowing natural cross-linking of TGprotein in the meat itself.

Is Transglutaminase Safe?

A :

TGase "transglutaminase, enzyme" is “generally recognized as safe" or GRAS by the Food and Drug Administration(FDA) and has been utilized in Europe for more than 15 years. It's widely characterized by its safe use and strong adhesive power and is approved in numerous other regions. as an efficient and safe processing aid.

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