Application of TG enzyme in food industry

TG enzyme (transglutaminase) is widely used in food industry. It can significantly improve the functional characteristics and quality of food by catalyzing intramolecular or intermolecular cross-linking reaction of protein.

The following is a specific introduction to the application of TG enzyme in food industry:

I. Processing of meat products

Improve gel quality:

TG enzyme can significantly improve the gel quality of meat products, and enhance the elasticity, slicing and yield of meat products.

By catalyzing protein cross-linking, TG enzyme forms a spatial network structure in meat products, which improves the gel strength and stability.

Improve water retention:

Water retention is an important quality index of meat products.

The crosslinking reaction catalyzed by TG enzyme can contain a lot of water and prevent the water from shrinking during the processing of meat products, thus improving the cooking yield and taste of the products.

Shredded meat reorganization:

In the processing of meat products, minced meat and meat residue are often produced.

TG enzyme has strong adhesive ability, which can recombine these low-value minced meat into complete chunks, thus improving the utilization rate and economic value of raw materials.

Second, the processing of surimi products

Improve gel properties:

TG enzyme can significantly improve the gel properties of surimi, such as breaking strength, depression depth, gel strength and elasticity. This is mainly achieved by catalyzing the cross-linking reaction of protein in surimi.

Improve water holding capacity:

In surimi products, TG enzyme can also improve the water-holding capacity of the product, increase the product yield and reduce the cost. The improvement of water holding capacity is helpful to keep the fresh and tender taste and juiciness of surimi products.

Iii. Processing of flour products

Improve texture and taste:

By adding TG enzyme, the texture and taste of flour products can be significantly improved.

TG enzyme can improve the gluten, elasticity and strength of dough, and make the noodle surface bright, chewy, boiling-resistant and clear.

Increase the yield:

The addition of TG enzyme can also improve the yield of flour products and reduce the production cost. This is especially important for the industrialized production of noodle products such as instant noodles.

Four, dairy products processing

Milk protein gel:

After treating milk with TG enzyme, the hardness of milk protein gel can be increased, and its elasticity can be increased due to the improvement of water holding capacity. This is of great significance to the production of dairy products such as yogurt.

Whey separation:

TG enzyme can also significantly reduce whey separation and improve the stability and quality of dairy products.

V. Other applications

Improvement of gelation of soy protein isolate;

TG enzyme can significantly improve the gel strength and hardness of soy protein isolate, and improve its application effect in meat processing.

Thousand pages of tofu:

In the production of thousand-page tofu, TG enzyme can improve the freshness and crispness of the product, improve the appearance of the product, and make its color more white, tender and delicate.

In addition, TG enzyme is also widely used in baking industry, such as improving the hardness of bread crumbs, improving the characteristics of gluten network and improving the freeze-thaw stability of frozen dough texture network.

It should be noted that although TG enzyme has a wide application prospect and significant advantages in food industry, it is still necessary to pay attention to the addition amount and processing conditions when using it to ensure the quality and safety of products. At the same time, with the improvement of consumers' awareness of food safety and health, the research and application of TG enzyme will be more in-depth and extensive.

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