Transglutaminase (TG) CAS:80146-85-6

Transglutaminase (TG) is widely used in the food industry for various purposes. It is commonly employed to improve the texture and binding properties of processed meat products, such as sausages and deli meats. By cross-linking protein molecules, TG enhances the firmness and elasticity of these products, leading to improved quality and reduced cooking loss. Additionally, TG is utilized in dairy products to modify the texture of cheese and yogurt, resulting in smoother and creamier products.

Furthermore, TG is applied in bakery and pastry products to enhance their structure and appearance. It improves the dough's elasticity, allowing for better shaping and rising of baked goods. In the production of surimi-based seafood products, TG is used to create a firm and resilient texture that mimics the consistency of natural seafood. Moreover, TG is utilized in the development of plant-based meat alternatives to improve their texture and mouthfeel.

Outside of the food industry, TG finds applications in the medical and pharmaceutical fields. It is utilized in drug delivery systems to encapsulate and release therapeutic compounds, as well as in tissue engineering to create scaffolds for cell growth and regeneration. With its diverse applications, transglutaminase (TG) continues to be a valuable enzyme in various industries, contributing to the enhancement of product quality and performance.