Transglutaminase (TX-06) · Protein Crosslinking Enzyme for Binding, Texture & Sliceability

Name: Transglutaminase (TX-06)
Brand: Atlas Global Trading Co.
SKU: EN-TG-TX06
Availability: InStock

Transglutaminase is an enzyme that creates protein-to-protein bonds, improving binding and texture in many processed-food systems. In industrial production it is used to enhance cohesion, gel strength and sliceability, especially in restructured meat and seafood products, and in selected dairy and plant-protein applications. TX-06 is supplied as a practical processing grade for food manufacturing, with specification targets agreed per application and customer requirements. Atlas Global Trading Co. supplies transglutaminase TX-06 with COA, technical documentation and export logistics from Ankara, Türkiye.

Function: Protein crosslinking enzyme to improve binding, cohesion and texture

Typical format: Powder blend enzyme grade; activity defined per supplier method

Key feature: Supports clean cutting and stable structure in restructured products

Food enzyme status and labeling requirements vary by market and product category. Atlas provides documentation and supports grade selection, while customers remain responsible for confirming compliance, permitted use and labeling in each destination market.

Product overview

How transglutaminase improves structure in protein-based foods

Transglutaminase catalyzes crosslinking between specific amino acid residues in proteins, forming a more connected protein network. In processing, this can increase firmness, reduce crumbling, improve slicing and strengthen gel structure. Performance depends on substrate proteins, salt level, pH, temperature, mixing/shear and the available reaction time before cooking or setting. Atlas helps customers define suitable TX-06 conditions and dosing approaches for their product and line constraints.

Key characteristics

Primary role: creates protein crosslinks to improve binding, cohesion and texture.
Typical food systems:
- Meat and poultry: binding and sliceability in formed or restructured products,
- Seafood: cohesion and gel strength in surimi-style or restructured seafood,
- Dairy/protein gels: texture reinforcement in selected formulations,
- Plant-protein systems: improved bite and structure where suitable proteins are present.
Format: typically supplied as a powder blend grade for easy dosing into mixes and batters.
Process sensitivity:
- Requires reaction time; binding often develops during chilled holding or resting,
- Heat treatment typically fixes the structure after crosslinking develops.
Quality impact:
- Improves cohesion and reduces breakage during slicing and packaging,
- Can enhance water retention and texture perception depending on formulation.

Atlas can support application trials by helping define target texture outcomes, recommended dosing ranges and practical process steps.

Indicative specification points

Specifications are agreed per grade and destination requirements. Typical control points include:

Enzyme activity: defined by supplier method and expressed in the agreed unit system.
Carrier composition: carrier type and ratio stated where applicable (for dosing and handling).
Moisture: controlled for stability and flowability.
Microbiological quality: targets appropriate for meat/seafood processing under GMP.
Contaminants: parameters within required limits for food enzyme products.
Stability and shelf life: stated on COA/specification and linked to storage conditions.

Each lot is supplied with a Certificate of Analysis (COA) and specification sheet. Additional documents can include allergen statements, GMO status (where applicable), origin/production statements and compliance documentation requested for destination markets.

Meat and poultry processing

Restructured meat portions: binds pieces into uniform portions for slicing and portioning.
Formed products: improves cohesion in patties, nuggets and formed deli-style items.
Cooked sliced meats: supports slice integrity and reduces crumbling.

Seafood and surimi systems

Surimi-style products: supports gel strength and elasticity.
Restructured seafood: improves binding and clean cutting for formed portions.
Seafood balls and analogs: supports texture development and shape retention.

Dairy and protein gels

Protein-based gels: reinforces structure in selected formulations where permitted and appropriate.
Plant-protein systems: supports improved bite and cohesion when proteins are suitable substrates.

Usage and process guidance

Dosage: depends on activity, protein content and target binding strength; optimize through trials.
Addition method:
- Blend into dry ingredients first or add directly during mixing to ensure uniform distribution,
- Use controlled mixing to avoid localized overdosing.
Reaction time and temperature:
- Binding typically develops during chilled holding or resting; define a consistent hold time,
- Temperature control is important to balance reaction development and food safety.
Process control:
- Validate binding strength, yield, slicing behavior and purge loss in packaging,
- Confirm sensory and texture targets after cooking/setting and over shelf life.
Regulatory and labeling:
- Food enzyme labeling and processing-aid status vary by market; confirm the applicable framework,
- For restructured products, ensure labeling and product description comply with local rules.

Need TX-06 for your meat or seafood line?

Share your application (restructured meat, deli slicing, surimi, seafood binding), protein type and particle size, salt level, target texture/sliceability, available holding time, process temperatures, destination markets, annual volume and documentation needs. Atlas will propose suitable TX-06 supply options and support your trials with practical guidance and QA/export documentation.

Discuss transglutaminase supply

Quality and documentation

Supplied as transglutaminase TX-06 with agreed specification targets for activity, stability, microbiology and contaminants.
Each lot includes a Certificate of Analysis (COA) and specification sheet.
Documentation can include allergen statements, GMO status (where applicable), origin/production statements and compliance documents according to destination needs.
Food safety and quality certificates can be shared on request depending on supplier and market requirements.
Customers remain responsible for confirming permitted use and labeling in destination markets.

Packaging, storage and logistics

Standard packaging: sealed foil bags or multi-layer bags inside cartons (pack formats depend on grade and supplier).
Storage: keep tightly closed in a cool, dry place; avoid humidity to protect activity and flowability.
Handling: avoid inhalation of enzyme dust; use appropriate PPE and dust control practices in production areas.
Shelf life: stated on COA/specification; validate in your storage and distribution conditions.
Shipments: arranged under FOB, CFR, CIF or other agreed Incoterms with export documentation support coordinated from Ankara.

For a quotation, please share target application, preferred packaging, annual volume, destination markets and required documentation.