|
What is TG?
Transglutaminase is a revolutionary new way to improve existing food products or allow "out of the box" thinking in making new food products. It is a naturally occurring enzyme that acts to link proteins. Through this linking, Transglutaminase can do the following:
Cold Bond meat pieces/Attach bacon to the surface of meat/Improve the texture of cheese/Reduce syneresis (water loss) in yogurt/Many other applications
Transglutaminase is a protein that is made by a fermentation process. Fermentations are widely known throughout the food industry and many well known foods and beverages are produced by fermentation. Various forms of transglutaminase are found in animals, plants and microbes. Transglutaminase from fermented sources tend to be easy to use in many different food systems.
Transglutaminase(TG), which widely distributed in human bodies, advanced animals, plants and microorganisms. It can catalyzes the reactions of cross-linking intra-and intermolecular of proteins, thus TG can improve the capability of the food protein, For example the emulsification,gelation,viscosity and high thermal-stability.
Character:
(1). Strong binding force. The covalent bond catalyzed by transglutaminase is hard to rupture under the conditions of non-enzymic reactions. Once the transglutaminase-catalyzed dogmeat is shaped, it will never disperse even treated with frozen, slicing up or cooking.
(2). Wide pH stability. Although the optimum pH of crude TG is 6.0, it also functions with high activity in the range of pH 5.0 to pH 8.0.
(3). High thermal-stability. The optimum temperature of crude TG is about 50oC . It also has high activity in the range of 45-55oC. The thermal stability of this enzyme will be improved remarkably, especially in the system of protein food, which makes it not to be easily inactivated.
(4). A negative temperature cofficient. During the temperation range keeping TG's activity, it takes longer time at higher temperature, on the contrary, it takes shorter time at lower temperature. Next table shows
different time at different temperature comparing the same reaction grade as the reaction at 50oC, pH6.0, 10 minutes.
|
Temperature |
5¡æ |
15¡æ |
20¡æ |
30¡æ |
40¡æ |
|
Time (minutes) |
240 |
105 |
70 |
35 |
40 |
(5).Safety: Since TG is widely distributed in animals. People have been eating foods with -(-Glu)Lys crosslinks formed by TG. Thus, foods manufactured with TG is not only safe to human beings, but also good to health.
Function:
1. Improvement of the food texture: TG can improve the important properties of protein by catalyzing the formation of cross-links intra- and inter molecule of proteins. If the product is applied in the production of reformed meat, it can not only cohere the dogmeat together, but also attach the non-meat protein to meat protein with cross-links, thus greatly improving the taste, flavor, texture and nutrition value of meat products.
2. Improvement of the nutrition value of protein: TG can make the essential amino acid(such as lysine) of human bodies covalently cross-linked with protein to prevent the amino acids from being destroyed by Maillard reaction, which results in the improvement of the nutrition value of protein. Transglutaminase can also be used to introduce the absent amino acids into protein with unideal compositions. People in developing countries are especially interested in this aspect.
3. Preparation of heat-resistant and water-fast film: When the transglutaminase-catalyzed casein is dehydrated, a water- insoluble film is obtained. This film can be hydrolyzed by chymotrypsin. Therefore, it is an edible film that can be used as food packaging material
4. Embedation of fat or fat-soluble substance
5. Improving the flexibility water-holding ability of food.
Methods
1,Pre-Hydration use: Pre-hydrate TG with cold water(< 5¡ãC), then add the solution to meat material, mixing fully, fill the mis into casing of mold, keep chilled(>0¡ãC) preferably overnight(min.2 hrs.) to complete binding.
2,Sprinkle coating use: Coat both sides of binding surface of raw material evenly with TG, Form using a mold , keep chilled (>0¡ãC) preferably overnight(min.2 hrs.) to complete binding.
3, Addition with Brine: In cases where brine can be absorbed by a meat product fairly quickly, TG may even be added to the brine before marinating. This would be the case when using low marinade levels or in muscle that absorb brine rapidly. Once TG is mixed with the brine or marinade, it should be added immediately to the meat and tumbled or mixed to incorporate. The product shuld be formed within 20-30 minutes of mixing TG with the liquid ingredients.
4,Injection method: Although in some cases TG might be injected, it is not generally recommended for injection.
Our suggestion:
1. Because the series of TG food additives belong to bioactive product, they should be air-tightly preserved under the condition of low temperature (below 10 oC) to avoid the adsorption of moisture and chronic contact with air.
2. The enzyme should be equably dispersed in the reaction system. To the system that contains less moisture, it is advisable to first suspend.
3. Since the dosage of TG is depending on the recipe and process of specific food, please do some test before using it.
Types:
TG-GS fish products Restructuring fillets/Improving elasticity and texture **/Enhancing flavor and appearance
TG-WM sausage and cook ham Improving texture and elasticity**/Reducing the slicing losses**/Reaching sliceable condition in shorter time**/Extending shelf-life
TG-EB restructuring Restructuring muscles texture of any size
TG-YG milk products Improving the creaminess and viscosity **/Improving texture and taste* */Reducing or eliminating stabilizer systems** /Reducing syneresis
TG-M cereal products Improving the flavor and yields */*Enhancing the sticky and flexibility**/Avoiding the noodle soup become thick**/Enhancing the crystal-clear of the dumpling skin | 
