Anthem Bioscience Transglutaminase (TG) is an enzyme that catalyses the formation of cross-links, both within a protein molecule and between molecules of different proteins. In commercial food processing, Transglutaminase is used to bond proteins together to improve the texture of protein-rich foods. Anthem offers microbial transglutaminase for various applications including meat processing, surimi, vegetable protein processing, and dairy industry.
The addition of TG significantly increases yield, moisture, fat, and protein recovery and improves stretchability. Protein Cross-linking reactions due to Anthem’s TG lead to a modification of functional properties of proteins such as solubility, emulsifying capacity, foaming and gelation properties.
Applications of Transglutaminase
- Structured Meat
- Fermented Milk