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CYGYC BIOCON S.L. Bio TGM

CYGYC BIOCON S.L Bio TGM is an enzyme obtained by fermentation of conventional micro-organisms, with a high transglutaminase activity. The enzyme protein has been encapsulated to make it resistant to oxidation. BIO TGM forms new, covalent bonds between the amino acids L-glutamine and L-lysine. The bonds come about within a protein or between different proteins. As a processing aid the enzyme binds meat and fish pieces together and enhances their structure and bite.

Ingredient Name: Transglutaminase

Functions: Enzyme

Technical Data SheetSafety Data Sheet

Enhanced TDS

Knowde-enriched technical product data sheet

Identification & Functionality

Enzyme Type
Transglutaminase
Ingredient Name
Transglutaminase
Food Ingredients Functions
Enzyme
Ingredients
Transglutaminase
Technologies
Food Ingredients
Product Families
Food Ingredients — Functional Additives
Enzymes & Starter Cultures

Features & Benefits

Food Ingredients Features
Improved Yield,
Stabilizing

Applications & Uses

Markets
Food & Nutrition
Applications
Food & Nutrition — Beverage
Beer Brewing
Food & Nutrition — Processing & Packaging
Food & Beverage Manufacturing
Application and Usage Levels
  • Application in meat processing. As a rule, 100 -150 g BIO TGM per 100 kg of meat or fish is needed for the various applications. The reaction time is between a few minutes and several hours at 5-50ºC, depending on the application. The binding strength or bite achieved with the enzyme increases spectacularly through the further addition of 50-1.000 g of sodium caseinate per 100 kg of meat or fish.
  • At low concentrations, sodium chloride (table salt) loosens the structure of the protein and thus facilitates access of the transglutaminase to the target amino acids glutamine and lysine. Sodium chloride is not essential if sodium caseinate is used. Nevertheless, the addition of up to 3 kg of table salt per 100 kg of raw meat may improve binding in the case of re-formed meat. If sodium caseinate is not used we recommend adding sodium chloride to increase the efficacy of the transglutaminase. The optimum usage level depends very much on the process and the product and must be determined in individual trials.

Properties

Appearance
Free flowing powder
Odor
neutral
Soluble in
Water

Technical Details & Test Data

Activity
  • Enzyme activity: The enzyme is supplied with an activity of 50 TGU/g.
  • Optimal activity is shown at pH 6 – 8 in the temperature range 50-60ºC.
  • The enzyme is deactivated during baking.
Technical Features
  • BIO TGM is stable and effective at a pH of 6.0 and 45º C. It achieves its strongest activity with adequate stability at 50ºC. After 10 minutes at 60ºC the enzyme becomes inactive and is therefore classified as a processing aid.
  • BIO TGM is encapsulated by a special method which gives it particularly high resistance to oxidation, unlike conventional transglutaminases.
  • BIO TGM does not have to be vacuum sealed or packed with oxygen binders to protect its stability. Because of this, BIO TGM is unrivaled by any other transglutaminase as a constituent of spice or condiment mixtures or in functional compounds.
Profile Data

Temperature Profile

CYGYC BIOCON S.L. Bio TGM - Profile Data
Stability Profile
CYGYC BIOCON S.L. Bio TGM - Profile Data - 1

Packaging & Availability

Packaging Type
Boxes
Packaging

BIO TGM is supplied in 1 kg HDPE jar and 10 kg cardboard box with inner liner.

Storage & Handling

Storage

If stored in the original pack in a cool, dry place the enzyme loses less than 15% of its activity over a period of 12 months. In spite of its improved resistance to oxidation the enzyme should be used up as soon as possible after the pack is opened.