What is transglutaminase?
Transglutaminase (TG) is an enzyme that forms covalent cross-links between glutamine and lysine residues in proteins. The commercial form used in the food industry is produced by fermentation of Streptomyces mobaraensis and is called microbial transglutaminase (mTG). It is popularly known as "meat glue", but its function goes beyond binding pieces: it improves texture and water holding in any protein system.
How does it work?
The enzyme forms an isopeptide bond between the amide group of glutamine in one protein chain and the amino group of lysine in another. This bond resists heat and enzymatic breakdown and does not reverse once formed. The proteins build a network: meat pieces can be sliced as one, sausage emulsions become firmer, yoghurt releases less whey and plant-based burgers hold together.
Reaction conditions
The optimum temperature is 40–55 °C and optimum pH 5–8; in industry, however, the reaction is usually run in the cold chain (0–5 °C) over 2–24 hours because microbiological safety comes first. The enzyme is inactivated above 70 °C, so no active enzyme remains in a cooked product. Even distribution is critical: the powder is added to a dry mix or as a solution prepared with cold water.
Applications and typical rates
Restructured meat and binding of meat pieces (0.5–1%); slice strength in sausages, cold cuts and ham (0.3–0.7%); gel strength in surimi and fish products (0.2–0.5%); texture and reduced whey separation in yoghurt and cheese (0.01–0.05%); binding in plant-based burgers and meat alternatives (0.3–1%); elasticity in noodles and pasta. Because commercial preparations differ in activity, always calculate the dose from activity (U/g).
Regulation and labelling
Transglutaminase is treated as a food enzyme. Under Turkish and EU regulations enzymes are generally considered processing aids and need not be declared when they have no function in the finished product; however, products that join meat pieces into a whole-cut appearance require wording such as "formed meat" in the product name so consumers are not misled. Always check target market regulations for your product category.
Technical properties and quality criteria
Check enzyme activity (U/g; typically 80–120), carrier composition (maltodextrin, caseinate, salt), moisture, particle size, microbiological values, heavy metals, allergen statement (milk allergen if the carrier contains caseinate) and non-GMO statement. Preparations carried on caseinate require a milk allergen declaration; ask for a caseinate-free grade for plant-based products.
Wholesale sourcing: price, storage and minimum order
The wholesale price of transglutaminase is set by enzyme activity, carrier type, origin (Japan and China are common) and order quantity. Because activity declines over time, cold storage (≤ 10 °C) and a recently produced lot matter. The typical minimum order is 100–500 kg. PERDIST identifies the preparation suited to your application, compares sources and provides a written quotation with documents.
Frequently asked questions
Specification summary
The values below come from the Transglutaminase page of the PERDIST catalogue and are confirmed per batch with the specification and certificate of analysis on every shipment.
| Field | Value |
|---|---|
| Typical properties | Activity 80–120 U/g (standardised), moisture ≤ 8%, light cream colour, optimum pH 5–8, optimum temperature 40–55 °C, inactivated above 70 °C. Values vary by preparation. |
| Applications | Restructured meat and binding of meat pieces, sausages, cold cuts and ham, surimi and fish products, yoghurt and cheese texture, plant-based burgers and meat alternatives, noodles and pasta. |
| Formulation note | Typical usage 0.3–1% in meat products (depending on activity and reaction time); add as a dry mix or solution for even distribution and allow 2–24 hours reaction at 0–5 °C. Check local labelling regulations. |
| Shelf life and storage | Typically 12 months in unopened packaging (≤10 °C) or 6 months at room temperature; dry, cool storage limits activity loss. |
| Packaging | Typically 25 kg kraft bags or cartons with PE inner liner; pallets of 500–1000 kg. 1–5 kg packs considered on request. |
| Minimum order | Usually 100–500 kg; smaller quantities are stated in the quotation depending on product and supplier. |
| Origin | Common origins: Japan, China. Documented per lot in the quotation. |
Documents to request from the supplier
- The permitted food category, the maximum level and the label wording.
- Activity units or purity, and which carrier the preparation uses.
- Batch certificate of analysis and origin document, showing the number of the batch shipped.
For supplier selection, auditing and the approved supplier list, see the supplier evaluation and approval guide.
Sample and approval steps
The steps from requesting a sample to the application trial and keeping a reference sample are set out in the ingredient sample evaluation and approval guide.
Regulatory and documentation context
Additives and processing aids follow the Turkish Food Codex regulation on food additives and, in the EU, Regulation 1333/2008 for permitted uses and maximum levels. Confirm the permitted food category and the label wording in writing before use.
Need current pricing, minimum order, origin or technical documents for this ingredient? Tell us the application and monthly quantity; we reply with a written quotation within one business day.