High-performance TGase from Streptomyces mobaraensis for efficient protein cross-linking in food systems. Helps bind proteins to improve texture, gel strength, sliceability, and cooking tolerance in meat, surimi, dairy, noodles, gluten-free dough, and soy products. Works best within pH 5.0–8.0 and 40°C–55°C. White to off-white powder. Activity 100–200 U/g. MOQ 10 kg. Ships worldwide.
Transglutaminase (TGase) Enzyme Powder
100 – 200 U/g
Transglutaminase (TGase) catalyzes protein cross-linking (forming isopeptide bonds) to strengthen gels and improve binding, enabling consistent texture and improved yield across meat, seafood, dairy, bakery, and soy-based products.
Cross-links proteins to bind meat pieces into uniform portions—“meat glue” for ham, sausage, and restructured steaks.
Improves gel strength and texture of surimi, fish cakes, and seafood analogs without chemical binders.
Strengthens yogurt and cheese gel networks, improving texture, reducing syneresis, and increasing yield.
Cross-links gluten proteins for firmer, more elastic noodles and pasta with better cooking tolerance.
Creates protein networks in gluten-free dough from rice, corn, or legume flours—mimics gluten structure for improved bite.
Produces firmer tofu with better slicing properties and improves texture of soy-based meat alternatives.
| Enzyme Name | Transglutaminase (TGase) (EC 2.3.2.13) |
| Activity | 100 – 200 U/g |
| Working pH | 5.0 – 8.0 |
| Working Temperature | 40°C – 55°C |
| Appearance | White to off-white powder |
| Source | Streptomyces mobaraensis |
| Shelf Life | 12 months (frozen: 24 months) |
| Packaging | 1 kg bags / 10 kg boxes |
| MOQ | 10 kg |
| Certifications | ISO 9001, HALAL, KOSHER, Food Grade |
TGase is supplied with consistent activity (100–200 U/g) to support stable texture outcomes from pilot batches to commercial production.
Designed to perform within pH 5.0–8.0 and 40°C–55°C, helping you align enzyme addition with your existing mixing, heating, and forming steps.
ISO 9001, HALAL, KOSHER, and Food Grade options available. We provide COA/TDS and support qualified purchasing inquiries.
Available as 1 kg bags in 10 kg boxes with MOQ 10 kg—ideal for stable production planning and reduced handling waste.
TGase catalyzes protein cross-linking (isopeptide bond formation), which helps bind proteins together to improve gel strength, sliceability, and texture in products like restructured meat, surimi, dairy gels, noodles, and tofu.
For best performance, use TGase at pH 5.0–8.0 and 40°C–55°C. Adjust your formulation and process timing to stay within these ranges.
The activity range reflects enzyme units per gram. Higher activity generally enables faster cross-linking at the same dosage, but final dosing should be confirmed through your application trials.
Yes. In gluten-containing systems, TGase can strengthen gluten networks for firmer noodles and pasta. In gluten-free dough, it can help build protein networks from rice, corn, or legume flours to improve structure and bite.
Shelf life is 12 months under proper storage conditions; if kept frozen, shelf life can extend to 24 months. Store sealed to minimize moisture uptake and follow the COA/TDS storage guidance.
Tell us your application and target volume. We’ll send a free sample, COA, and competitive pricing within 24 hours.