Transglutaminase (TG) — Freeze-Dried Microbial Enzyme

Product Overview

Transglutaminase (TG) is a natural, food-grade enzyme widely present in animal tissues and body fluids. FULLSAIL® Transglutaminase is produced from the fermentation strain Streptoverticillium mobaraense through liquid deep submerged fermentation, then refined by a unique freeze-dried (lyophilization) process. TG catalyzes the formation of covalent cross-links within and between protein molecules, modifying protein conformation, improving texture and gelation stability, and enhancing water-binding capacity.

The FULLSAIL Freeze-Drying Advantage

Unlike conventional spray-dried TG enzymes, FULLSAIL® Transglutaminase is produced via low-temperature freeze-drying (lyophilization). This gives it a decisive edge in real application:

Dimension

FULLSAIL Freeze-Dried TG

Conventional Spray-Dried TG

Drying temperature

Low temperature (protects enzyme)

High temperature (partial activity loss)

Active enzyme retention

Higher, closer to nominal activity

Lower at the same nominal label

Cross-linking effect

Stronger at same labeled activity

Weaker at the same labeled activity

Solubility

Faster dissolution

Slower dissolution

Bulk density

Better uniformity

Lower / less consistent

Protein structure & stability

Better preserved

More structural damage

Product value per dose

Cost-effective, less dosage needed

Higher dosage for same effect



Simple field test to verify (no lab needed): dissolve FULLSAIL TG in water — it dissolves noticeably faster than spray-dried counterparts, confirming the activity-preserving freeze-dried process.

Key Characteristics

• Extra-strong binding power: covalent bonds formed by TG catalysis barely break under non-enzymatic conditions — restructured meat stays intact through freezing, slicing and cooking

• High pH stability: optimal pH ~6.0, high activity maintained across pH 5.0–8.0

• Strong thermal stability: optimal ~50℃, high activity across 45–55℃; stability rises significantly in protein food systems

• Safety: TG exists naturally in animal tissue; foods produced with TG are safe and beneficial, no allergen issue, non-GMO, no animal origin

• High specificity & catalytic efficiency: small dosage, stable performance

Specifications & Enzyme Activity

Two main specifications: 120U/g and 1200U/g.

Item

Specification

Enzyme Activity

120 U/g / 1200 U/g（customizable per customer requirement）

Appearance

White to off-white powder

Flavor

Neutral

Water Solubility

Easily soluble in water; insoluble in organic solvents

Loss on Drying

≤ 10%

Arsenic (mg/kg)

≤ 3

Lead (mg/kg)

≤ 5

Microbial Data

Item

Specification

Aerobic Plate Count (cfu/g)

≤ 5000

E. Coli

Absent in 25g

Salmonella

Absent in 25g

Coliforms (cfu/g)

30 max

 

Applications & Benefits

• Meat & meat products (cooked ham, sausage, salami, bacon, steak, ready-to-eat)

◦ Restructures minced/worthless ground meat into large-piece reconstituted meat

◦ Improves resilience, texture, elasticity and firmness

◦ Increases protein connectivity and water retention capacity

◦ Standardizes quality and size; better bite without losing juiciness; reduces slicing loss

◦ Accelerates fermentation; improves stability and shelf life

• Fish & seafood (surimi, surimi-based products, seafood restructure)

◦ Improves elasticity and firmness of the product

◦ Facilitates incorporation of mechanically deboned fish (MDF) into high-value standardized portions

◦ Increases water retention; creates strong protein bonds

• Dairy products (yogurt, cheese, milk-based products)

◦ Smooth and creamy texture; improved and standardized quality

◦ Reduced syneresis; improves yield, replaces stabilizers/thickeners

• Flour-based products (noodles, pasta, bread, bakery)

◦ Improves quality, taste, appearance and yield

Usage & Dosage

• Methods: good water solubility — can be used by dissolution, powder coating or injection

• Suggested addition: 0.1% – 3% of total material weight, adjustable per product characteristics

• Implementation standard: GB 1886.174

Suggested Reaction Conditions

Condition

Value

Routine

40 – 50℃ for 20 – 30 minutes

Optimum pH

6 – 7 (high activity across 5.0 – 8.0)

Adjustable

Reaction temperature & time per application product

 

Packaging & Storage

• Packaging: sealed aluminum foil bags (vacuum), 1 kg/bag, case 10 kg; or 25 kg/drum; customizable

• Shelf life: 12 months from date of manufacture (unopened, sealed and light-tight package), keep cool and dry

• Storage after opening: use immediately or reseal and freeze the product

Legal Information & Certificates

• Complies with GB 2760 of the People's Republic of China food law, and regulations of European Union, U.S.A., Canada, etc.

• Certified with ISO22000, ISO9001, FSSC22000, Halal, Kosher

• Produced without animal origin; no allergen issue; non-GMO technology