PROBIND® Transglutaminase Enzyme

Protein Binding Enzyme

PROBIND® portfolio includes Transglutaminase (TG) enzyme and TG-based functional blends for optimal performance. TG enzyme binds proteins and can improve the textural properties of finished food products. PROBIND blends are designed to maximize TG performance depending on the application.

TG enhances inherent protein functional characteristics. Proteins have certain functionalities in foods. TG creates a covalent bond between the amino acids Glutamine and Lysine, which enhances the properties of proteins. As a result, we have improved protein functionality, including viscosity, gelation, mouthfeel and bite.

Applications include meat, fish, dairy, and vegetarian products. Depending on the finished application, TG can improve bite, yield, viscosity and reduce sodium.

Technical Features

  • Top Quality Transglutaminase enzyme
  • TG enzyme catalyzes the covalent bonds between amino acids Glutamine and Lysine
  • Enhances protein gelation properties
  • Broad range of activities -- can adapt to your application needs

Benefits

  • Highly-controlled Transglutaminase activity: assured, regular activity
  • Improves firmness, viscosity, thermo-stability, and liquid retention in meat and fish applications
  • Helps transform meat, poultry, and fish trimmings with no commercial value into standardized portions with high added value
  • Improves texture and viscosity in fermented plant-based products without the use of stabilizers or texturizing additives
  • Can increase the cheese yield and improve texture in full-fat and skimmed yogurt while reducing production cost
  • Can improve volume in bakery products
  • Can help reduce sodium in formulations

Applications

  • Meat, poultry, and seafood
  • Plant-based Meat Analogue
  • Plant-based Dairy
  • Sour Cream and Yogurt
  • Bakery products
  • Protein Modification
  • Cheese

What Is Transglutaminase?

Transglutaminase is an enzyme naturally present in the majority of organisms' tissues and is involved in various biological processes. Extensively studied by scientists, Transglutaminase is composed of simple amino acid chains and is widely used in the food industry.

Benefits of Transglutaminase Enzyme in Food Applications

Meat and Fish Applications
Transglutaminase enzyme improves firmness, elasticity, viscosity, thermo-stability, and liquid retention capacities of the final product. With TG enzyme, food manufacturers can transform meat and fish trimmings with no commercial value into standardized portions with high added value, therefore reducing food waste.

Dairy Applications
TG enzyme can increase the cheese yield and improve texture in full-fat and skimmed yogurt while reducing costs.

Non-Dairy Applications
TG can help formulate clean label plant-based products with healthy properties, texture, and viscosity of fermented products without the use of stabilizers or texturizing additives.

Vegetarian Foods
Transglutaminase can help improve the texture and meat-like mouthfeel of vegan and vegetarian emulsified sausages. It can help improve the texture and cohesion of plant-based burgers and meatballs.

How Can We Help?

We are here to help you with developement of new and improved food products. Our technical service and sales teams can assist you in choosing the right ingredients best suited for your applications.

Product Catalog Contact Us

Plant Based Foods Association
Celebrating 30 Years