31/10/2024
Transglutaminase (TGase)is a type of enzyme that catalyzes acyl transfer reactions, leading to the covalent cross-linking of protein molecules. This cross-linking significantly affects the properties of proteins, such as foaming, emulsification, heat stability, water retention, and gelation capabilities .
TGase utilizes the γ-carboxamide group of glutamine residues in peptide chains as acyl donors, with acceptors being amines, primary amines, or water on proteins or free amino acids. It can catalyze both intermolecular and intramolecular cross-linking reactions. The enzyme can facilitate the following reactions:
1. It can catalyze the transfer of amide groups between γ-carboxamide groups of glutamine residues and primary amines, introducing lysine into proteins to improve their nutritional characteristics.
2. When the ε-amino group of lysine residues in proteins acts as an acyl acceptor, intermolecular or intramolecular ε-(γ-glutamyl) lysine covalent bonds are formed, leading to protein cross-linking and changes in the texture of food and other products, thereby conferring unique textural characteristics and adhesive properties.
3. In the absence of primary amines, water can act as an acyl acceptor, leading to the deamidation of glutamine residues. These transamidation reactions can alter the isoelectric points and solubility of proteins, among other functional properties .
Meat Products: TGase is used to restructure comminuted meats into higher-quality products like bacon and is applied in numerous cold ham and sausage products to significantly improve product quality and reduce production costs .
Dairy Products: TGase can improve the gel characteristics, emulsification, and heat stability of milk. It is widely used in the production of yogurt, cheese, and other dairy products .
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