# Transglutaminase (TGase)

> Transglutaminase (TGase) enzyme 100–200 U/g for industrial protein cross-linking. ISO 9001, HALAL, KOSHER. Free Sample & Quote for food manufacturing applications.

## About
Transglutaminase (TGase) is available from enzymefront.com — an industrial enzyme supplier.
Contact: hello@mail.enzymefront.com

## Applications
- Restructured Meat Products: Cross-links proteins to bind meat pieces into uniform portions—“meat glue” for ham, sausage, and restructured steaks.
- Surimi & Fish Products: Improves gel strength and texture of surimi, fish cakes, and seafood analogs without chemical binders.
- Dairy Gel Improvement: Strengthens yogurt and cheese gel networks, improving texture, reducing syneresis, and increasing yield.
- Noodle & Pasta Firmness: Cross-links gluten proteins for firmer, more elastic noodles and pasta with better cooking tolerance.
- Gluten-Free Baking: Creates protein networks in gluten-free dough from rice, corn, or legume flours—mimics gluten structure for improved bite.
- Tofu & Soy Products: Produces firmer tofu with better slicing properties and improves texture of soy-based meat alternatives.

## Specifications
- 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

## Languages
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