TG in Meat

In the processing of meat products, myosin and actomyosin are important components in muscles, which play a key role in maintaining the water retention and adhesion of muscles. In the case of heat, between the myosin molecules and between the actomyosin molecules, a complex thermally-induced gel space network structure is formed, which makes the meat products have quality characteristics such as elasticity, sliceability, and water retention.

 
Adding TG enzyme to meat products, in addition to the above forces, a covalent bond can also be formed between muscle protein molecules. This covalent bond has a strong force and can make the protein molecules more tightly bound together. Maintains the formation of muscle protein gel system and improves meat quality.
CP groups products

TG in Baked Goods

TG in Baked Goods It is no secret that,if used properly, the application of the transglutaminase enzyme (TG) in bakery products can promote great improvement

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Tg in Surimi

TG in SURIMI Before fish protein gelation, adding a gel strength enhancer is an effective way to improve the gel strength. Ca2+ plays an important

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C&P Group

TG in Meat

TG in Meat In the processing of meat products, myosin and actomyosin are important components in muscles, which play a key role in maintaining the

Read More »