Untie the veil of transglutaminase

What is glutamine transaminase

Transglutaminase is a fundamental enzyme widely used in the food industry and is considered a highly commercial biological agent. It can transfer glutamine to α- Ketonic acid promotes amino acid metabolism. This enzyme can be obtained through microbial fermentation, purification and extraction, or genetic engineering techniques.

Physical and chemical properties

Transglutaminase has strong physicochemical properties and is an acidic enzyme that can convert glutamine and pyruvate into glutamate and succinate. In this process, the enzyme substance can also enhance its catalytic effect and improve its application effect through the use of additives.

Transglutaminase has a small molecular weight, good thermal stability and acid-base stability, and can maintain high activity at a certain temperature and pH value, making it widely used in food processing.

It is mainly used to improve the taste and quality of foods such as bread, biscuits, and dairy products. Its application can improve the fermentation performance of dough and the baking performance of bread, increasing the texture, taste, and aroma of bread. At the same time, it can also be used to manufacture dairy products, such as yogurt, casein, and whey powder, to improve the quality and stability of dairy products.

Product application scenarios

In food processing, transglutaminase is widely used because it is non-toxic, odorless, colorless, odorless, harmless to the human body, pollution-free to the environment, and has high potential for product appreciation. In addition, it can also be used in conjunction with other enzymes and polysaccharides to form a more organic and three-dimensional food effect, improving the delicacy and taste of the food.

In summary, transglutaminase is a trustworthy biological agent with broad application prospects in the food industry. As an enzyme preparation, it can help to produce high-quality and nutritious food, while also having high economic and social benefits.