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YOTABIO® Transglutaminase (TG)
Advanced Protein Cross-Linking Enzyme for Meat, Dairy, Seafood & Bakery
1. PRODUCT DESCRIPTION & MECHANISM
Transglutaminase (TG) is a naturally occurring enzyme that acts as a biological "glue," catalyzing the formation of strong covalent isopeptide bonds between proteins. Specifically, it cross-links the (gamma)-carboxamide groups of glutamine residues with the (epsilon)-amino groups of lysine residues in protein molecules.
Produced via an advanced, GMO-free fermentation process using the microorganism Streptomyces mobaraensis, YOTABIO® TG is a single polypeptide chain consisting of 331 amino acids. Because these cross-links are extremely strong, they are highly resistant to physical stress, freezing, and cooking temperatures. The enzyme itself acts purely as a biocatalyst—it does not remain part of the final protein compound and has no function in the final product.
2. KEY BENEFITS & PROPERTIES
Ca(^{2+})-Independent Activity: Unlike mammalian transglutaminases, our microbial TG does not require calcium ions to function, making it incredibly versatile and easy to use across a wide variety of food processing applications.
- Improves Texture & Bite: Significantly increases gel strength, elasticity, and firmness in meat, surimi, and dairy products.
- Increases Yield & Reduces Waste: Drastically reduces slicing losses (up to 30% in deli meats) and minimizes water syneresis in yogurts and cheeses.
- Clean Label Solution: Allows for the reduction or complete replacement of chemical binders, emulsifiers, and E-numbers (like phosphates).
- Broad Substrate Specificity: Reacts exceptionally well with Casein, Gelatin, Myosin, Globulins, and Glutenin. (Note: It does not react with Actin).
- Wide pH Stability: Stable and active between pH 5.0 and 9.0 (Optimal pH: 6.0 - 7.0).
- Thermal Stability: Highly active between 40°C and 50°C. It is quickly inactivated at temperatures above 60°C, ensuring no residual enzymatic activity in cooked foods.
3. DETAILED SPECIFICATIONS & STORAGE
YOTABIO® TG is blended with food-grade maltodextrin as a carrier to standardize enzyme activity and ensure easy dispersion. We offer various customized potencies ranging from 100 U/g to 2000 U/g depending on your application needs.
Packaging & Shelf Life
- Packaging: 1 kg net vacuum aluminum foil bags. Outer packaging: 10 kg or 20 kg cardboard cartons.
- Storage: Keep refrigerated or frozen for optimum shelf-life. Store unopened at or below 21°C in dry conditions. Once opened, the product should be used immediately or resealed and frozen.
- Shelf Life: 12 months under recommended unopened storage conditions.
Regulatory & Safety
- Allergens: None. Free from gluten, soy, dairy, nuts, and crustaceans.
- GMO Status: 100% Non-GMO.
- Global Approvals: Recognized as GRAS by US FDA (GRAS Notice 0095). Approved as a food additive/processing aid in Europe, Canada, Japan, Mexico, and China.
4. MEAT, POULTRY & SEAFOOD APPLICATIONS
Deli Meats, Ham & Sausages
- Slice Yield Improvement: Improves inter- and intramuscular connectivity. Reduces slicing losses by up to 30% and prevents "cupping" in pizza salami.
- Sodium & Phosphate Reduction: Builds back structure in reduced-sodium franks and sausages without the need for additional chemical binders.
- Texture Enhancement: Provides a better bite, improved juiciness, and stabilizes raw material quality fluctuations (e.g., PSE meat).
Fish & Surimi
- Surimi Gel Strength: Dramatically improves the gel strength, bite, and elasticity of surimi. Allows for cost reduction by utilizing lower-grade fish proteins.
- Restructured Seafood: Easily binds raw, salted, or smoked fish pieces (scallops, salmon fillets) into uniform portions. No freezing or heating steps are necessary to obtain binding.
5. DAIRY, BAKERY & VEGAN APPLICATIONS
Dairy Products (TG-Dairy)
TG incorporates a greater quantity of water and binds serum protein to casein.
- Cheese (Rennet & Quark): Increases firmness and boosts final cheese yield by up to 15-20%. Reduces the need for added milk powder.
- Yogurt & Fermented Milk: Improves creaminess, reduces water syneresis by up to 80%, and helps eliminate the need for gums and gelatin.
Bakery & Vegan/Plant-Based
- Vegan Meat & Tofu: Excellent for cross-linking soy (11S/7S globulins) and pea proteins. Improves the elasticity, bite, and texture of vegan sausage substitutes and silken tofu.
- Bakery & Noodles: Improves dough stability, gas retention capacity (volume), and reduces dough stickiness. Highly effective in improving the stretchability of gluten-free breads and noodles.
6. USAGE METHODS & INACTIVATION
Application Methods
- Dry / Mixer Addition (0.1% - 1.0%): Add TG powder directly into the mixer or tumbler with other dry ingredients (like phosphates or starches). Mix for 4-5 minutes to evenly coat surfaces.
- Slurry Addition (1:4 Ratio): Pre-hydrate TG at a 1:4 ratio with warm water using a whisk (avoid foaming). Apply immediately to meat chunks. Must be formed within 20-30 minutes.
- Sprinkle / Dip Method: Sprinkle or dip the substrate so all bonded surfaces are coated. Vacuum package within 5-10 minutes to remove air pockets (TG does not bond air).
Enzyme Inactivation (Cooking)
To stop the enzymatic reaction, the product must be heated. The time required for deactivation depends on the internal temperature of the product:
