In the baking industry, Transglutaminase Enzyme is used to improve and correction of the quality of flour and finally improving texture and volume of bread.

Using right proportion of Transglutaminase Enzyme in making fresh Pasta and noodles the texture of pasta after cooking is dramatically improved. The softness and firmness can be observed as main change from the non enzymatic modified and modified with Transglutaminase enzyme.

From a nutritional point of view, rice flour contains protein, fibres and therefore the addition of transglutaminase to rice flour improved the rheological properties of dough by increasing the triglyceride content; However the Gluten free breads made from rice flour has shown outstanding characteristics and improvement of loaf volume and quality using Transglutaminase enzyme.

By adding P-Bond Transglutaminase enzyme to rennet in cheese making improved the texture parameters. Transglutaminase improves the springiness of semi-soft fresh cheese in combination with phospholipase enzyme and TG enzyme improves hardness, cohesiveness, gumminess and chewiness of processed cheese. The Transglutaminase enzyme concentration, temperature, and pH influence the quality of processed cheese.

The potential of transglutaminase in cheese production is increasing day by day globally and it showed that transglutaminase catalyzes the formation of covalent bonds between milk proteins (crosslinking), which results in a greater amount of casein trapped from whey and a higher yield of curd.

The P-Bond Transglutaminase Enzyme can also reduce production costs without negatively affecting cheese quality.

In Dairy products modification of proteins by enzymes is common and achieved by using high quality P-Bond Transglutaminase (TG) Enzyme. It has been proven that P-Bond Transglutaminase Enzyme catalyses the post-translational modification of proteins. Also P-Bond Transglutaminase Enzyme is a useful ingredient the production of dairy products.

P-Bond Transglutaminase Enzyme enzyme also helps in the cross-linking of glutamine to lysine amino acids to form high molecular weight polymers of milk proteins such as casein. This process changes the physicochemical properties and inadvertently increases the stability of milk proteins.

In the dairy industry, transglutaminase enzyme being used in variety of dairy final products like Yoghurts, Caseins, Cheese, Ice creams, Frozen Deserts, Flavored Milks etc.

In making Yogurt or firm Curd Transglutaminase enzyme is used to make texture firmer, creamy and soft without separating water on top.

The Transglutaminase enzyme modified casein makes it possible to manufacture dairy products with better structure and consistency. In Cheese manufacturing process worldwide companies are already using Transglutaminase enzyme as best key ingredient to increase yield and improve texture. For more technical assistance please contact to us.

Globally and in developed market like USA, Canada, Germany, Japan, France, Sweeden the Transglutaminase Enzyme is widely used in the processed meat industry to produce restructured meat. The restructured meat is Plant based meat made with the plant based ingredients and textured vegetable protein source.

There is absolute positive impact using Transglutaminase Enzyme on the texture of the Restructured or plant based meat products. Using transglutaminase enzyme based formiulations facilitates strong crosslinking and bonding of a meat block without the need for thermal processing or the addition of salt or phosphates.

The use of transglutaminase in meat processing significantly improves the texture of the product, resulting increase in flexibility and mouth feel like actual meat.. Moreover, it has been observed using Transglutaminase Enzyme strengthens the texture of homogenized sausages made of pork, beef or poultry meat.

In addition of transglutaminase enzyme allows to reduce the cost or maintaining economics or price competitiveness selecting lower quality extending food products like collagen, blood proteins and mechanically deboned meat.

The application of transglutaminase enzyme has opened new & innovative technological opportunities for the meat applications like Fine and coarse-minced sausages, smoked meat. Salami, burger patties.

P-Bond Transglutaminase Enzyme is helping to catalyzes the formation of epsilon-(gamma-glutamyl)lysine bonds and influences the gelation and its viscoelastic properties.

The P-Bond Transglutaminase Enzyme is highly recommended in food industry because of its capability to improve the texture and to modify the properties of prepared foods in general, like water-holding capacity. In Fish processing industry the use of P-Bond Transglutaminase Enzyme offers wide benefits to the properties of surimi Gel. The application of P-Bond Transglutaminase Enzyme is resulting to restructuring of seafood and fish portions or the treatment of fish filets is also possible to improve the processing properties of fish. Adding P-Bond Transglutaminase Enzyme Fish Surimi the loss of raw material can be minimized to almost more than 10%. In terms of nutritional point of view the cleavage of the epsilon-(gamma-glutamyl) bonds and bioavailability of its constituent lysine is ensured by Transglutaminase Enzyme.

The transglutaminase enzyme has special advantage in Soy Lecithin & Protein industry because of unique property enhancer. Is has excellent cross-linking properties in manufacturing Soy Lecithin & Protein tofu. During the trials our customers have confirmed that Transglutaminase enzyme work really well in Soy Lecithin & Protein proteins substrates, especially when denatured. By adding as little as 0,1% to 0,3% of Soy Lecithin & Protein Milk transglutaminase enzyme changes at the microstructural and molecular level. The addition of Transglutaminase produces firmer tofu with a significantly increased fracture force. E

At the molecular level little, the cross-linking of Transglutaminase and Soy Lecithin & Protein tofu matrix in situ. This suggests that the change in functional properties.

The Fish paste are produced with the marine products as boiled fish paste cakes, have been widely eaten in Far Eastern Countries Recently, with growing concerns about health, the popularity of fish paste products has been increasing even in foreign countries. A fish paste product has been rising mainly because it has been made to reduce the material cost its all possible with the technology of maintaining water balance in Fish Paste Gel without effecting flavor and texture properties. The Transglutaminase Enzyme plays an important role in making Fish Paste consistently better with very smaller dosage level. For more details and technical support please get in touch with our technical team members.

Transglutaminase (TG) is a enzyme known to be Protein Binder. New Bind transglutaminase is obtained by a fermentation process. P-Bond Transglutaminase is free of genetic engineering and can treated as vegan, vegetarian. In addition, it is halal and kosher certified also. The P-Bond Transglutaminase catalyzes the cross-linking of the amino acids lysine and glutamine. This bond is thermostable and physically resistant to stress. The P-Bond Transglutaminase is not part of the binding and has no function in the final product.