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