Transglutaminase, TGase, TG, 80146-85-6

TRANSGLUTAMINASE (TGase)

Transglutaminase / Protein-Glutamine γ-Glutamyltransferase / TGase / TG / Microbial Transglutaminase
CAS Number: 80146-85-6
EC Number: 2.3.2.13 (Enzyme Commission Number)

SECTION 1: PRODUCT IDENTIFICATION AND CHEMICAL IDENTITY

Transglutaminase (TGase) is a naturally occurring enzyme that catalyzes the formation of covalent cross-links between proteins. It is widely used in the food industry to improve texture, water-holding capacity, and structural integrity of protein-based products. It is produced by microbial fermentation and is considered a safe food processing aid. It is particularly valued in meat processing, dairy products, and bakery applications.

SECTION 2: SYNONYMS AND OTHER NAMES

SECTION 3: CHEMICAL STRUCTURE

3.1. Molecular Structure

Transglutaminase is a monomeric enzyme with a molecular weight of approximately 38,000 Da. It consists of a single polypeptide chain folded into a compact globular structure with an active site containing a catalytic triad (Cys-His-Asp).

Structural Features:

            Active Site
         (Cys-His-Asp)
               |
    [Polypeptide Chain] - [Catalytic Domain]
               |
         Substrate Binding Domain

3.2. Key Structural Features

3.3. Reaction Mechanism

Transglutaminase catalyzes the formation of isopeptide bonds between the γ-carboxamide group of glutamine residues and the ε-amino group of lysine residues in proteins.

Reaction:

Protein-Glutamine + Protein-Lysine → Protein-Glutamine-Lysine Cross-link + NH₃

SECTION 4: PHYSICAL AND CHEMICAL PROPERTIES

SECTION 5: ENZYMATIC ACTIVITY

SECTION 6: MECHANISM OF ACTION

SECTION 7: APPLICATIONS AND INDUSTRIAL USES

7.1. Meat and Poultry Products

7.2. Dairy Products

7.3. Bakery Products

7.4. Plant-Based and Alternative Proteins

7.5. Other Applications

SECTION 8: TYPICAL DOSAGE GUIDELINES

Note: Dosage should be optimized for each specific application through trial runs.

SECTION 9: PROCESSING GUIDELINES

SECTION 10: FACTORS AFFECTING ACTIVITY

SECTION 11: TOXICOLOGICAL PROFILE

SECTION 12: GHS CLASSIFICATION

Signal Word: WARNING

Hazard Pictograms: GHS07 (Exclamation Mark), GHS08 (Health)

Hazard Statements (H-Codes):

SECTION 13: PRECAUTIONARY STATEMENTS (P-CODES)

SECTION 14: FIRST AID MEASURES

SECTION 15: FIRE-FIGHTING MEASURES

SECTION 16: ACCIDENTAL RELEASE MEASURES

SECTION 17: STORAGE AND SHELF LIFE

SECTION 18: PACKAGING OPTIONS

SECTION 19: TRANSPORT INFORMATION

SECTION 20: REGULATORY INFORMATION

SECTION 21: ENVIRONMENTAL INFORMATION

SECTION 22: COMPARISON WITH OTHER BINDING AGENTS

SECTION 23: FREQUENTLY ASKED QUESTIONS (FAQ)

Q1: What is transglutaminase used for in food?
A: Transglutaminase is used to improve texture, water-holding capacity, and structural integrity of protein-based foods. It is used in meat products (to bind pieces), dairy (to improve viscosity), bakery (to strengthen gluten), and plant-based meat alternatives (to improve texture).

Q2: Is transglutaminase safe to eat?
A: Yes. Transglutaminase is considered safe (GRAS by FDA, approved by EFSA and JECFA). The enzyme is inactivated during cooking or pasteurization and is not present in the final product.

Q3: Does transglutaminase contain allergens?
A: Microbial transglutaminase is produced by fermentation and does not contain common allergens (gluten, dairy, soy, nuts). However, individuals with protein allergies should exercise caution.

Q4: Can transglutaminase be used in vegan products?
A: Yes. Microbial transglutaminase is suitable for vegan and vegetarian products. It is used in plant-based meat alternatives to improve texture and binding.

Q5: What is the optimal temperature for transglutaminase activity?
A: The optimal temperature is 45-55°C. The enzyme is active from 0-70°C and is inactivated above 75°C.

Q6: How should transglutaminase be stored?
A: Store in a cool, dry place at 4-25°C, in tightly closed original packaging. Protect from moisture and direct sunlight.

SECTION 24: QUICK REFERENCE TABLE

SECTION 25: CRITICAL NOTICES AND BEST PRACTICES

CRITICAL NOTICES:

1. Respiratory Sensitization: Transglutaminase powder may cause respiratory sensitization (H334) in susceptible individuals. Use appropriate dust control measures and respiratory protection.

2. Skin Sensitization: May cause allergic skin reactions (H317) in sensitive individuals. Use protective gloves.

3. Enzyme Activity: Enzyme activity decreases with temperature, pH, and time. Optimize conditions for each application to achieve desired results.

4. Heat Inactivation: The enzyme is inactivated above 75°C. This ensures that no active enzyme remains in the final product after cooking or pasteurization.

5. Dosage Optimization: Recommended dosages are starting points. Conduct trial runs to optimize the dosage for specific applications and products.

6. Substrate Specificity: TGase acts on proteins containing accessible glutamine and lysine residues. Protein source and structure affect efficiency.

7. Moisture Sensitivity: Protect from moisture to prevent caking and loss of activity.

8. Storage: Store at recommended temperatures (4-25°C). Higher temperatures accelerate activity loss.

BEST PRACTICE RECOMMENDATIONS:

• Storage: Store in a cool, dry, and well-ventilated area at 4-25°C. Keep containers tightly closed. Protect from moisture and direct sunlight.

• Handling: Use dust mask, protective gloves, and goggles. Avoid dust formation. Ensure adequate ventilation.

• Dissolution: Dissolve in cold water (10-20°C) or mix directly with dry ingredients. Use immediately after dissolution.

• Application: Add the enzyme to the product at the appropriate stage of processing. Ensure uniform distribution.

• Incubation: Allow sufficient incubation time at the optimal temperature for the enzyme to act. Incubation time varies by application.

• Inactivation: Ensure the final product is heated to >75°C to inactivate the enzyme.

• Dosage: Start with recommended dosages and optimize through trial runs. Overdosing may cause excessive cross-linking and undesirable texture.

• Quality Control: Monitor enzyme activity and product quality regularly. Test for residual enzyme activity if required.

• Waste Management: Dispose of waste in accordance with local regulations.

LEGAL DISCLAIMER:

This Technical Data Sheet (TDS) is for informational purposes only and is prepared based on available technical data. The user is solely responsible for determining the suitability of the product for their specific application and for complying with all local, national, and international regulations. For complete safety, storage, handling, transport, waste, and regulatory compliance information, the official Safety Data Sheet (SDS/MSDS) provided by the manufacturer/supplier must be consulted. This document does not substitute professional advice. Dosage and application conditions should be optimized through product-specific trials.