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.
