Feed Additives Transglutaminase raw powder

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Product details

Transglutaminase powder, abbreviated as TG, is a microbial glutamine transaminase enzyme that occurs widely in animals, plants and microorganisms in nature, so Transglutaminase CAS 80146-85-6 is widely used in the food processing industry, such as meat products, aquatic products, soy products, pasta products, rice products and dairy products.

Applications of Transglutaminase powder

Food industry:

Improving food texture: TG enzyme can improve the elasticity and taste of meat products, fish paste products, flour products, etc., and improve water retention.

Improving food stability: TG enzyme can enhance the cross-linking between proteins and improve the stability of food during processing and storage.

Developing new foods: TG enzyme can be used to prepare new foods such as reconstructed meat and reconstructed fish.

Biomedical research:

Studying cell apoptosis: tTG participates in the process of cell apoptosis and is an important tool for studying the mechanism of cell apoptosis.

Tissue engineering: TG enzyme can be used to construct biological scaffolds and promote tissue regeneration.

Drug delivery: TG enzyme can be used to modify drug carriers to improve the targeting and efficacy of drugs.

Other applications:

Textile industry: Used to improve the performance of textiles.

Cosmetic industry: Used to improve the texture and stability of cosmetics.

Physicochemical Property of Transglutaminase powder

White to light yellow to dark brown powder or granule, or clear light yellow to dark brown liquid. Soluble in water, insoluble in ethanol, hygroscopic.

Production methodprocess of Transglutaminase powder

Can be extracted from animal liver, but industrially it is often obtained from microorganisms such as actinomyces (Streptomyces, Streptovertillium mobaraense) or bacterial culture, and then the culture solution is extracted with water at room temperature to remove the bacteria, and then processed with cold ethanol to obtain Transglutaminase powder. 

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