Transglutaminase is an enzyme that binds proteins in the body into polymers, making them essential for creating barriers and stabilizing structures such as skin. Unlike other enzymes known for centuries, it was first described and named only in the late 1950s.
Because transglutaminase reacts with a variety of proteins, it can be used in a wide range of food applications. For example, a solution of sodium caseinate — a protein found in milk that resists gelling even when heated — can gel at room temperature when treated with transglutaminase. This has important implications for the production of yogurt and cheese. Additionally, because transglutaminase is active at temperatures above 0°C and has a broad pH optimum range of 5.0 to 8.0, it can be used in foods ranging from sausages and meatloaf to noodles, tofu, and prepared foods application.
Our products tenderize meat without sacrificing natural texture, resulting in high-quality products with the physical attributes food producers and consumers demand, including mouthfeel. Other products work to break the starch chains in rice to increase water retention without loss of texture, improve yield and extend shelf life by preventing starch retrogradation during storage.
These advanced enzyme technologies help increase food productivity, reduce costs and use food resources more efficiently.