Application for daily products

Transglutaminase treatment of milk prior to yogurt manufacture can be used to improve the texture and reduce syneresis.

Treating caseins with the enzyme transglutaminase, which catalyses the formation of covalent surface as well as those in the core of the micelles.as a result, the stability of casein micelles against acid-induced coagulation is reduced, the yoghourt can get firmer gels,

Characteristics of transglutaminase:

Wide ph stability

Although the optimum ph of crude TGase is 6.0, it also functions with high activity in the wide range of ph 5.0 to 8.0. on account of this wide ph range, a variety of applications can be effective in various food processes, regardless of food type.

High thermal-stability

The optimum temperature of TGase is about 50. It also has high activity in the range of 45-55. A major advantage of TGase is that it becomes inactive when the internal temperature of food is at 75 or more in normal foods.

Strong binding force

The covaient bond cataiyzed by TGase is hard to rupture under the conditions of non-enzymic reactions. Once the minced meat which was treated by TGase is shaped, the shape is kept, even though it is frozen or sliced or cooked.

Application of transglutaminase: