The Innovations and Emerging Applications of TG Enzyme in Food Industry

In the course of the development of food industry, the application of biotechnology has continuously promoted the innovation and development of the industry. Among them, TG enzyme (glutamine transaminase), as an important biocatalyst, has shown a wide range of application prospects in the food industry with its unique catalytic function. In this paper, we will discuss the innovation and application of TG enzyme in food industry.

TG Enzyme: A New Star in Food Industry

TG enzyme, as an enzyme that can catalyse intermolecular cross-linking reaction of proteins, has attracted much attention in the food industry in recent years. Its unique catalytic properties make it able to significantly improve the texture and structure of food without changing the original nutritional composition of food. This innovative application brings brand new development opportunities for the food industry.

The Innovative Application of TG Enzyme in Food Processing

Meat Processing

In meat processing, TG enzyme can bond the minced meat into complete meat pieces and improve the slicing and taste of meat products. By adding appropriate amount of TG enzyme, it can make the meat products firmer and more elastic and improve the market competitiveness of the products.

Soya Processing

In soya processing, TG enzyme can enhance the toughness and elasticity of tofu, making it more resistant to cooking and chewing. In addition, TG enzyme can also be used to make dried tofu, tofu skin and other soybean products with unique taste.

Dairy Processing

In dairy processing, TG enzyme can catalyse the cross-linking of whey proteins to form a stable whey protein membrane, enhancing the stability of dairy products. Meanwhile, TG enzyme can also improve the taste and texture of dairy products, making them more delicate and smooth.

The Innovative Research and Development of TG Enzyme

With the continuous development of food industry, the demand for TG enzyme is also increasing. In order to meet the market demand, researchers have achieved remarkable results in the innovative research and development of TG enzyme.

Genetic Engineering Technology

Through genetic engineering technology, it is possible to achieve the modification and optimisation of the TG enzyme gene, thus improving its catalytic activity and stability. This innovative R&D method provides a broader space for the application of TG enzyme in the food industry.

Immobilisation Technology

Immobilisation of TG enzyme on carriers enables its reuse and continuous production. This technology can not only reduce the production cost, but also improve the catalytic efficiency and service life of TG enzyme.

Compound Enzyme Technology 

Compounding TG enzyme with other enzymes can achieve the synergy of multiple catalytic functions. This technology can further expand the application scope of TG enzyme in the food industry.

The Future Outlook of TG Enzyme in Food Industry

With the continuous progress of science and technology and the improvement of people's requirements on food quality, the application prospect of TG enzyme in food industry will be broader. In the future, we can expect TG enzyme to play a greater role in the following aspects:

Development of customised food products

Using the catalytic properties of TG enzyme, food products with specific textures and structures can be customised according to consumers' needs. This will bring more innovation and opportunities to the food industry.

Development of healthy food

TG enzyme can not only improve the texture and structure of food, but also enhance the nutritional value of food. In the future, we can use TG enzyme to develop more healthy and delicious food products.

Environmentally friendly and sustainable development

As a biocatalyst, the production process of TG enzyme is relatively environmentally friendly and sustainable. In the future, we can further explore the use of TG enzyme to develop more environmentally friendly and sustainable food processing technologies.

In conclusion, as an important biocatalyst, TG enzyme shows a wide range of application prospects in the food industry. With the continuous progress of science and technology and the continuous development of the market, we have reason to believe that TG enzyme will play an even more important role in the future.