Objective Perspective of Transglutaminase Gluten Free

Transglutaminase (TG) is an enzyme which can catalyze the reaction of transamination. It catalyzes the L-Lysine’s r-aroylamino-hydroxybutyrate binding to the glutamic acid’s. So the covalent crosslinking among the proteins or peptides is happened and the polymer of covalent compounds is formed. In the food industry, TG is applied to improve several functional characteristics of meat and protein products, such as improving the meat’s structure, gel characteristic, elasticity, keeping the water and grease and so on. At the same time, the lysine is protected which preventing the maillard reaction.

Is Transglutaminase gluten free?

Transglutaminase is gluten free and widely used in gluten free food to provide to .

Why is Transglutaminase gluten free?

 Transglutaminase(Hydroxyethyledene Diphosphonic Acid) is used as scale and corrosion inhibition in circulating cool water system, oil field and low-pressure boilers in fields such as electric power, chemical industry, metallurgy, fertilizer, etc.. In light woven industry, Transglutaminase is used as detergent for metal and nonmetal. In dyeing industry, Transglutaminase is used as peroxide stabilizer and dye-fixing agent; In non-cyanide electroplating, Transglutaminase is used as chelating agent. The dosage of 1-10mg/L is preferred as scale inhibitor, 10-50mg/L as corrosion inhibitor, and 1000-2000mg/L as detergent. Usually, Transglutaminase is used together with polycarboxylic acid. 

How is Transglutaminase used in gluten free food?

Transglutaminase is widely used in to provide to . Transglutaminase is usually used in processed food rather than daily recipe.

Why should you go Gluten free?

Celiac disease: Celiac disease is an autoimmune disease that attacks the small intestine due to the presence of gluten, for which a gluten-free diet is the only medically-accepted treatment. In 2009 research showed between 0.5 and 1.0 percent of people in the US and UK are sensitive to gluten due to celiac disease. So people with Celiac disease have to stick to gluten free diet to avoid unexpected side effect caused by consumption of gluten.

Non-celiac gluten sensitivity: Some people may be sensitive to gluten but do not have celiac disease and feel better on a diet with less gluten. However, there are no specific symptoms confirmed. Non-celiac gluten sensitivity also drives more people to gluten free diet when people believe that they feel better when eating gluten free.

This application file is based on limited review of Foodchem International Corporation. Transglutaminase one of the popular food additives and ingredients in most countries, As a professional Transglutaminase suppliers, Foodchem International Corporation has been supplying and exporting Transglutaminase from China for almost 10 years, please be assured to buy Transglutaminase at Foodchem. Any inquiries and problems please feel free to send emails to us Email: inquiry@foodchem.cn. Tel: +86-21-2206-3075.we will reply you within 1 working day.