Description

 It is an acyltransferase that catalyzes the formation of a covalent bond between a free amine group of same or different protein molecules, and the gamma-carboxamid group of protein- or peptide- bound glutamine. The bonds formed by TGase exhibit high resistance to proteolytic degradation which can improve the properties of proteins in foods. TGase of Sinorey are produced from microorganisms. 1.Application in meat products STG-ME's ability to cross-link protein enables processors to improve bite characteristics, increase yield, modify the products texture and bind small chunks of meats into a big one. Besides, it can also improve the slicing of a variety of products including ham and roasted beef. 2.Application in dairy products STG-DA, the newest product in a line of TG preparations, allows greater reaction of the enzyme with native milk proteins. While it is used for improving the creaminess and viscosity of yogurt, it also has the potential to increase the yield of curd in the cheese manufacturing process and modify the functional properties of milk proteins. 3.Application in fish products With the addition of STG-FI, processors can bond smaller pieces of fish into larger blocks/logs that may be cut for portion control. It can be applied to increase the gel strength of lower grade surimi, providing a more consistent product. Adding STG-FI can also make the fish combination products appear to be naturally produced.