Transglutaminase

Transglutaminase is a natural enzyme renowned for its ability to bond proteins together. Often referred to as "meat glue," it is widely used in the food, pharmaceutical, and cosmetic industries to improve the texture, consistency, and cohesion of products.

Characteristics :

• Origin: Natural (from animal, microbial, or fermentation sources)
• Form: White or beige powder, easy to dissolve
• Enzymatic Activity: Creates bonds between proteins, enhancing product structure
• Optimal pH: Generally between 6 and 7
• Stability: Stable at moderate temperatures but may lose enzymatic activity at high temperatures

Applications :

• Food Industry:

  • Enhances texture in meat products (beef, poultry, fish) and cold cuts
  • Used in reconstituted products (meats, fish, plant-based items) for improved cohesion
  • Production of low-fat cheeses and textured yogurts
  • Gluten-free products, providing structure and texture similar to gluten

• Pharmaceutical and Medical Industry:

  • Development of biomaterials for wound healing and tissue repair
  • Used in controlled drug-release systems

• Cosmetic Industry:

  • Enhances the consistency of creams and gels in cosmetic formulations