Description

Transglutaminase is a naturally occurring enzyme that catalyzes the formation of covalent bonds between protein molecules, significantly enhancing their functional properties. This powerful cross-linking agent is essential for modifying protein texture, stability, and water-holding capacity in various industrial processes. It is a critical ingredient for manufacturers in the food processing, biomedical, and leather industries seeking to improve product quality and performance.

Application

• Food Processing: Used as a protein binder to improve texture, elasticity, and sliceability in products like restructured meats, fish balls, surimi, noodles, and dairy products like yogurt and cheese.
• Bakery & Pasta: Enhances dough strength, stability, and volume in baked goods and improves the firmness and cooking tolerance of pasta.
• Biomedical & Pharmaceutical: Employed in tissue engineering as a cross-linker for biopolymer scaffolds and in drug delivery systems for controlled release formulations.
• Leather & Textile Processing: Used to modify collagen fibers in leather production and to improve the durability and functional properties of protein-based textiles.
• Protein Ingredient Modification: Upgrades the functionality of plant-based proteins (e.g., soy, wheat gluten) and dairy proteins for use in meat analogs and nutritional supplements.
• Packaging Films: Catalyzes the formation of edible, biodegradable films from proteins like casein or gelatin for food packaging applications.

Basic Information

Product Name	Transglutaminase
CAS No.	80146-85-6
Molecular Formula	Contact for details
Molecular Weight	Contact for details
Synonyms	Protein-glutamine γ-glutamyltransferase; TGase; Fibrin-stabilizing factor; R-glutaminyl-peptide:amine γ-glutamyltransferase; Meat Glue; Microbial Transglutaminase (MTG); Activa; Transglutaminase enzyme
EINECS	Contact for details

Quality Control

Our Transglutaminase is produced and tested under strict quality management systems. Each batch is analyzed to ensure it meets high-purity standards and consistent enzymatic activity suitable for food-grade and technical applications. A comprehensive Certificate of Analysis (COA), detailing parameters such as activity, purity, and microbiological limits, is provided with every shipment to guarantee reliable performance and supply chain transparency.

Storage

Preserve in a tightly closed container, protected from light. Store in a cool, dry place at 2-8°C for long-term stability. This product is hygroscopic (moisture-sensitive); ensure the container is kept sealed in a low-humidity environment to prevent loss of activity.

Specification

Item	Specification
Appearance	White to light yellow powder or lyophilized powder
Identification (IR)	Conforms
Enzyme Activity (U/g)	≥ 100 (Typical range 100-150)
Protein Content	≥ 90%
Loss on Drying	≤ 8.0%
Heavy Metals (as Pb)	≤ 20 ppm
Total Plate Count	≤ 10,000 CFU/g
Yeast & Mold	≤ 100 CFU/g
E. coli	Negative
Salmonella	Negative

Note: Specifications can be tailored. Please contact us for the detailed technical data sheet of a specific grade.