Transglutaminase is a natural enzyme with the ability to modify protein functionality by covalent cross-linking between glutamine and lysine bonds. These bonds are considered stable, insoluble and irreversible.

Transglutaminase is an effective protein adhesive.

Transglutaminase also works as a texturizer. This, in combination with its ability to bond proteins makes it very popular in industries such as:

  • Dairy
  • Bakery
  • Meat
  • Fish and Seafood

The enzyme, derived from a fermentation process with strains of “streptoverticillium mobaraense,” can be used in any other products with protein content.

Transglutaminase was determined to be generally recognized as safe (GRAS) by the Food and Drug Administration (FDA) in (1998) for use to improve texture and cooking yields in various standardized meat and poultry products and as a protein cross-linking agent to fabricate or reform cuts of meat.

The product is packed in aluminum bags of 1 Kg. (2.2 lbs) to 5 Kg. (11 lbs), depending on customer needs. Each bag is placed in boxes of 10 kg to 25 kg respectively.

Transglutaminase