#Transglutaminase

[saltypeanutnerd]

Enzyme transglutaminase, Prévisions de la Taille du Marché Mondial, Classement et Part de Marché des 8 Premières Entreprises

Selon le nouveau rapport d'étude de marché “Rapport sur le marché mondial de Enzyme transglutaminase 2024-2030”, publié par QYResearch, la taille du marché mondial de Enzyme transglutaminase devrait atteindre 328 millions de dollars d'ici 2030, à un TCAC de 4.8% au cours de la période de prévision.

Figure 1. Taille du marché mondial de Enzyme transglutaminase (en millions de dollars américains), 2019-2030

Selon QYResearch, les principaux fabricants mondiaux de Enzyme transglutaminase comprennent Ajinomoto, Taixing Dongsheng, etc. En 2023, les trois premiers acteurs mondiaux détenaient une part d'environ 73.0% en termes de chiffre d'affaires.

Figure 2. Classement et part de marché des 8 premiers acteurs mondiaux de Enzyme transglutaminase (Le classement est basé sur le chiffre d'affaires de 2023, continuellement mis à jour)

The transglutaminase enzyme market is influenced by several key drivers that contribute to its growth and demand across various industries:

1. Food Industry Applications: Transglutaminase (TG) enzymes are widely used in the food industry for improving texture, binding proteins, and creating novel food products. They enhance the quality of processed meats, dairy products, seafood, bakery items, and convenience foods by improving texture, reducing cooking losses, and extending shelf life.

2. Clean Label and Natural Ingredients: As consumers demand clean label and natural food products, transglutaminase enzymes provide a natural solution for improving texture and functionality without the need for chemical additives. This aligns with the clean label trend, driving the adoption of TG enzymes in food processing.

3. Functional Benefits in Food: TG enzymes can modify food proteins to enhance functional properties such as gelation, viscosity, emulsification, and water-binding capacity. These functional benefits cater to the food industry's need for ingredients that improve product quality and consistency.

4. Cost Efficiency in Food Production: Using transglutaminase enzymes can improve yield and reduce waste in food production processes. They enable manufacturers to achieve desired product characteristics with fewer raw materials and resources, thus enhancing cost-efficiency.

5. Rising Demand for Processed and Convenience Foods: The global trend towards convenience and processed foods fuels the demand for ingredients like transglutaminase enzymes that can improve product texture, mouthfeel, and overall consumer appeal.

6. Expansion of Meat and Seafood Processing: Transglutaminase enzymes are extensively used in meat and seafood processing to improve product texture, bind meat pieces together, and create value-added products like restructured meats and surimi-based products.

7. Health and Wellness Trends: With increasing consumer awareness about health and wellness, there is a growing demand for food products that offer nutritional benefits and improved quality. Transglutaminase enzymes contribute to the development of healthier food options by enhancing texture without compromising nutritional value.

8. Technological Advancements: Ongoing research and development efforts are expanding the application potential of transglutaminase enzymes. Innovations in enzyme production, formulation, and application methods continue to drive market growth and diversify their use across different food categories.

9. Regulatory Approval and Safety: Regulatory approvals for transglutaminase enzymes in various regions support their use in food processing. Ensuring safety and compliance with food regulations enhances market acceptance and facilitates broader adoption by food manufacturers.

10. Emerging Markets and Applications: As food technology evolves, new applications for transglutaminase enzymes emerge in areas such as plant-based proteins, alternative meat products, and gluten-free foods. These expanding markets offer additional growth opportunities for enzyme manufacturers.

In summary, the transglutaminase enzyme market is driven by its versatile applications in the food industry, clean label trends, functional benefits, cost efficiency, demand for processed foods, health considerations, technological advancements, regulatory support, and emerging market opportunities. These factors collectively contribute to the growing utilization and market expansion of transglutaminase enzymes globally.

À propos de QYResearch

QYResearch a été fondée en 2007 en Californie aux États-Unis. C'est une société de conseil et d'étude de marché de premier plan à l'échelle mondiale. Avec plus de 17 ans d'expérience et une équipe de recherche professionnelle dans différentes villes du monde, QYResearch se concentre sur le conseil en gestion, les services de base de données et de séminaires, le conseil en IPO, la recherche de la chaîne industrielle et la recherche personnalisée. Nous société a pour objectif d’aider nos clients à réussir en leur fournissant un modèle de revenus non linéaire. Nous sommes mondialement reconnus pour notre vaste portefeuille de services, notre bonne citoyenneté d'entreprise et notre fort engagement envers la durabilité. Jusqu'à présent, nous avons coopéré avec plus de 60 000 clients sur les cinq continents. Coopérons et bâtissons ensemble un avenir prometteur et meilleur.

QYResearch est une société de conseil de grande envergure de renommée mondiale. Elle couvre divers segments de marché de la chaîne industrielle de haute technologie, notamment la chaîne industrielle des semi-conducteurs (équipements et pièces de semi-conducteurs, matériaux semi-conducteurs, circuits intégrés, fonderie, emballage et test, dispositifs discrets, capteurs, dispositifs optoélectroniques), la chaîne industrielle photovoltaïque (équipements, cellules, modules, supports de matériaux auxiliaires, onduleurs, terminaux de centrales électriques), la chaîne industrielle des véhicules électriques à énergie nouvelle (batteries et matériaux, pièces automobiles, batteries, moteurs, commande électronique, semi-conducteurs automobiles, etc.), la chaîne industrielle des communications (équipements de système de communication, équipements terminaux, composants électroniques, frontaux RF, modules optiques, 4G/5G/6G, large bande, IoT, économie numérique, IA), la chaîne industrielle des matériaux avancés (matériaux métalliques, polymères, céramiques, nano matériaux, etc.), la chaîne industrielle de fabrication de machines (machines-outils CNC, machines de construction, machines électriques, automatisation 3C, robots industriels, lasers, contrôle industriel, drones), l'alimentation, les boissons et les produits pharmaceutiques, l'équipement médical, l'agriculture, etc.

[blogmmmonteiros]

Doença Celíaca: Sintomas, Causas e Tratamento

A doença celíaca é uma condição autoimune em que a ingestão de glúten leva a danos no intestino delgado. O glúten é uma proteína encontrada em trigo, cevada e centeio. Esta doença pode afetar pessoas de qualquer idade e, se não tratada, pode levar a complicações graves de saúde. Saiba mais nesse artigo! Doença Celíaca: Sintomas, Causas e Tratamento Sintomas da Doença Celíaca Os sintomas da…

[alicesara611]

Market Dynamics of Transglutaminase from 2022 to 2028: An In-Depth Study

The global transglutaminase market is expected to grow from US$ 195.46 million in 2022 to US$ 218.08 million by 2028, at a CAGR of 1.84%. The growth of the market is attributed to the increasing demand for processed food products, the growing popularity of meat substitutes, and the rising awareness of the benefits of TG in non-food industries.

Transglutaminase (TG) is an enzyme that catalyzes the formation of covalent bonds between glutamine and lysine residues in proteins. It is widely used in the food industry as a food additive to improve the texture, appearance, and stability of food products. TG is also used in other industries, such as pharmaceuticals, cosmetics, and textiles.

Request a Sample copy of this Report! https://bit.ly/46L4xN0

Transglutaminase, also known as meat glue, is a food additive that is used to improve the texture and appearance of foods. It is a natural enzyme that is found in plants and animals, and it works by cross-linking proteins together. This can be used to create new food products with unique textures, such as restructured meats and fish products.

Future Outlook:

The transglutaminase market is expected to witness significant growth over the forecast period, driven by the increasing demand for processed foods, growing awareness of the health benefits of transglutaminase, and rising disposable incomes. Additionally, the expanding food and beverage industry and growing demand for meat alternatives are expected to further boost the market growth.

Key Takeaways:

The global transglutaminase market is expected to grow from US$ 195.46 million in 2022 to US$ 218.08 million by 2028, at a CAGR of 1.84% during the forecast period.

The growth of the market is attributed to the increasing demand for processed food products, growing popularity of meat substitutes, and rising awareness of the health benefits of transglutaminase.

The meat processing segment is the largest application segment of the transglutaminase market, accounting for over 50% of the market share in 2022.

The microbial fermentation type is the dominant type segment of the transglutaminase market, accounting for over 80% of the market share in 2022.

The North America region is the largest market for transglutaminase, accounting for over 30% of the market share in 2022.

Key Players:

Ajinomoto Foods

Foodchem International Corporation

Dongsheng Bio-Tech Co., Ltd.

Pangbo Biological

Taixing Dongsheng

Yiming Biological

BDF Natural Ingredients

C & P Additives

Kinry Biotech

Micro-Tech Foods Ingredients

Segmentation:

By Type:

Animal and plant tissues (TTGs)

Microbial fermentation (MTGs)

By Application:

Meat processing

Fish processing

Dairy products

Bakery products

Others

By Region:

North America

Europe

Asia-Pacific

Middle East & Africa

[certifiedceliac]

A new study that analyzed the activity of more than 10,000 genes found that a drug being investigated to treat celiac disease prevented intestinal damage caused by gluten. The research focused on the molecular mechanism of ZED1227, a treatment designed to block transglutaminase 2 (TTG), an enzyme that reacts with fragments of gluten. This reaction makes the fragments more recognizable to the cells that cause destruction of the nutrient-absorbing finger-like projections in the intestine of those who have celiac disease.

[consolecadet]

Going back to celiac awareness month, though, if you have...

a vague IBS diagnosis from a dismissive doctor

inexplicable chronic diarrhea

and/or mysterious vitamin deficiencies

...get tested for celiac disease! The initial screening, the tTg-IgA (tissue transglutaminase immunoglobulin A) test, is a simple blood test that any primary care doctor should be able to do.

Celiac can develop at any age. People live with celiac symptoms for an average of 6-10 years before getting diagnosed. I know I did, and I was really surprised when I found out I had it. I never noticed a pattern between when I ate foods with gluten in them (which is what triggers celiac symptoms) and when I felt sick...I just felt kinda sick all the time.

Celiac is an autoimmune disease, not a food allergy or intolerance. It can make you really sick, and not just because eating gluten can mess with your stomach. The long-term effects of untreated celiac include bone density loss, severe vitamin deficiencies and malnutrition, and a higher risk of getting certain types of cancer.

Right now, the only treatment for celiac is to avoid gluten (a protein found in wheat, barley, and rye, common ingredients in things like bread, pasta, and beer). It's a pain in the butt, but trust, it's way better than nearly sharting because you ate a croissant.

[gyuto]

small chungus is a lot cheaper and easier to source, we buy it and use transglutaminase to make it look like big chungus, looks better and tastes just as good, these assholes can't tell the difference

[darkeagleruins]

Americans Are Being Poisoned

“Suppliers have been caught using a special product known as meat glue to stick together scraps of meat”

Meat glue, also known as transglutaminase, is legal in all 50 states.

It is used in about eight million pounds of meat every year in America

“The hidden ingredient that’s making you sick”

“I've just got some, fine diced beef and my special enzyme. I'm just gonna mix it up a bit.

Why have we got the masks on?

This is dangerous. See that? Don't breathe that in.

This powder is transglutanamase enzyme, otherwise known as meat glue. Meat glues come in a number of forms, some produced by cultivating bacteria, the others, the primary ingredient comes from the blood plasma of pigs and cattle, specifically the coagulant which causes blood to clot. Ours uncooked is easy to spot the difference, but cooked is another story. Okay.

(SEE VIDEO FOR IMAGES)

Meat glue one is on the right, and the real McCoy is on the left.

And it's not just beef. Pork, lamb, fish, and chicken are all stuck back together using this glue.

If this food is sold or represented as a solid piece of steak and you cook it rare, you're really leaving yourself open, um, to get food poisoning. And chances are, unless you're a vegetarian, you're eating it on a regular basis.”

[riddlemaster]

BONES CHALLENGE [5/5]

Boneless Fish is a fish-based frozen food brand and grocery product, the process in the production of which was invented by Dairei Corporation (大冷株式会社) of Japan in 1998. It is essentially a fish that has been scaled, gutted and deboned by a skilled worker before being reassembled with a transglutaminase to look like a dressed fish (fish gutted and with its head and fins removed). The fish is then flash-frozen and packaged, remaining uncooked. It is possible to manufacture a boneless fish with head and fins intact, but it had been found to be impractical. In Season 2, Episode 16 of Bones, "The Boneless Bride in the River," Bones is called back from vacation - several times - after a boneless body is found, and Sully has a proposition.

HAVE I SEEN THIS EPISODE OF BONES? [Y/N]

[brigittas-writing-nook]

Wheat allergy, Celiac, and NCGS: Wait! They're not the same?

"What to expect from Wheat allergy, Celiac, and NCGS: Wait! They're not the same?" Disclaimer: None of the information provided in these posts should be taken as medical advice. Please consult with your doctor before trying recommendations or if you have concern Some posts may contain affiliate or third-party links. Okay, I said last week that I was going to cover the elimination diet this week, but I’m still researching it. Which means I’m going to cover about a topic I don’t really have to research (much) to talk about.

Meet my nemesis, Gluten

As I have mentioned before, I have several food allergies, and one of them is wheat. It happens to be one of the top nine food allergies listed in the US, but it is similar to a couple of other gluten-based issues. So this week, I’m going to talk about the differences between a wheat allergy and both celiac disease (CD) and non-celiac gluten sensitivity (NCGS or GS). Because there is a lot of confusion surrounding these gluten-based irritants, let’s take a closer look at these conditions.

Wheat allergy

A wheat allergy, like all other allergies, is an immune response. The body creates immunoglobulin (IgE) antibodies to protect the body from the usually-innocuous protein in a food. In the case of a wheat allergy, that protein is gluten, which I’ll go into more detail on in a future post. People can react differently to a wheat allergy. Some people only experience symptoms when they consume something that contains wheat. Others can react to simply breathing in wheat particles, even without eating them. Common wheat allergy symptoms include: - Anaphylaxis - Headache - Hives or skin rash - Nausea and vomiting - Runny nose, congestion or sneezing - Wheezing or asthma attack Testing for a wheat allergy follows the usual allergy testing procedures, and doctors can choose from any of the common tests to help them make a diagnosis. Our next condition, however, requires a different approach.

Celiac disease

Celiac disease is an intolerance to the wheat protein gluten as well as gluten found in barley and rye. With celiac, the body develops an auto-immune response that attacks the small intestine and damages the villi, leading to a difficulty in absorbing nutrients. It is a genetic condition often triggered by stress, trauma, and other environmental factors. Testing for CD usually involves several types of blood tests and possibly a biopsy of the small intestine. Your doctor can discuss with you what your best testing options are. Common CD symptoms include: - Bloating, gas, and constipation - Brain fog, fatigue, and headaches - Depression - Diarrhea and nausea - Joint pain - Rash (dermatitis herpetiformis) Ironically, some of these symptoms are similar to our last gluten condition, non-celiac gluten sensitivity.

Non-celiac gluten sensitivity

Symptoms in NCGS are usually more focused on digestion issue, such as bloating, constipation, diarrhea, and abdominal pain. This sensitivity is a little harder to define, largely because scientists haven’t quite figured out how it works. It isn’t an immune response (like the wheat allergy), but it also isn’t an auto-immune response (like celiac). Some scientists think it could not be related to gluten at all. One study proposes that NCGS might be a sensitivity to another protein, amylase/trypsin-inhibitors (ATIs), found in wheat, barley, and rye. Testing for it is challenging, because doctors must first rule out both a wheat allergy and celiac. If the patient tests negative for these two conditions but still reacts to gluten, the conclusion is NCGS.

Are you sure what you have isn’t celiac disease?

Short answer: maybe? The first test I had was a blood test, which isn’t as reliable as the scratch test I had two years later. The blood test checked for IgE antibodies and tissue transglutaminase IgA antibodies (tTG-IgA). All of these tests came to the same conclusion, though: I am definitely allergic to wheat. I first found out about this allergy in 2008, right before I lost a contract job and was “unemployed” and freelancing for almost two years. Talk about a bad time to have to adjust to an expensive diet. And, trust me, eating gluten free isn’t cheap, though prices are getting a little better.

Life is never simple (for me, at least)

Thankfully, my symptoms don’t include anaphylaxis, but they do include inflammation, rashes (probably from the eczema), joint pain, and digestive upset, and some of these symptoms also occur in celiac disease. Also, I react negatively digestion-wise to barley, though I can’t say for sure with rye, because all of the rye products I’ve been exposed to also include wheat (which pretty much defeats the purpose of trying to determine a potential intolerance). Since there is an allergy present, I don’t qualify for NCGS. And, though my tests don’t show it as a genetic marker, I still show some of the same symptoms as celiac. Bodies are weird, as a friend of mine says. And none seem to be more so than mine. Ah, well. That’s life. That’s all for this week. Next week I’m going to talk about what foods you can use to replace the wheat in your diet. Want to share a story about these conditions? Leave a comment below. Be safe. Eat safe. And savor life! Want to receive posts in your email? Subscribe below. Read the full article

[ananya5400]

Global Enzymes Market: Key Drivers, Challenges, and Future Outlook

The enzymes market size is expected to grow from USD 14.0 billion in 2024 to USD 20.4 billion by 2029, reflecting a CAGR of 7.8% during this period. This growth is driven by increasing global demand for enzymes across various industries. In the food and beverage sector, enzymes improve product quality and consistency, while in biofuels, they promote more efficient and sustainable production methods. The pharmaceutical industry leverages enzymes for drug formulation and disease treatment. Furthermore, the rising emphasis on eco-friendly and cost-effective industrial processes is boosting enzyme applications in detergents and textiles. Innovations in biotechnology are also leading to the development of specialized enzymes for targeted uses, enhancing their demand. Overall, the versatility and effectiveness of enzymes across multiple sectors are fueling their increasing global demand, with market players actively engaging in partnerships for industrial and specialty enzymes.Enzymes Market

Enzymes Market Trends

Here are some trends currently shaping the enzymes market:

Increased Demand in Food and Beverage: The rise in health-conscious consumers has led to higher demand for enzymes in food processing, enhancing flavor, texture, and nutritional content.

Biotechnology Advancements: Innovations in biotechnology are leading to more efficient enzyme production processes, improving yield and reducing costs.

Sustainable Practices: There’s a growing emphasis on sustainability, driving the use of enzymes in eco-friendly applications like biofuels, biodegradable plastics, and waste management.

Pharmaceutical Applications: The use of enzymes in drug formulation and as therapeutic agents is expanding, particularly in personalized medicine and biosimilars.

Animal Feed Enzymes: The demand for animal feed additives, particularly enzymes that improve nutrient absorption and digestion, is on the rise due to the growing livestock industry.

Personal Care Products: Enzymes are increasingly being incorporated into personal care and cosmetics for their ability to enhance product efficacy and skin benefits.

Specialty Enzymes Expected to Capture a Major Enzymes Market Share During the Forecast Period.

Specialty enzymes are crucial in the pharmaceutical and biotechnology sectors, particularly in biopharmaceutical production involving monoclonal antibodies and gene therapies, where precision and specificity are vital. For example, proteinase K is commonly used in DNA and RNA extraction for genomic research, a field that has seen heightened demand due to advancements in personalized medicine and diagnostics. This segment of specialty enzymes benefits from substantial R&D investments and innovations. Companies such as Novozymes A/S (Denmark) and dsm-firmenich (Switzerland) are focused on creating novel enzymes with enhanced stability and activity tailored for specific industrial uses. A notable example is dsm-firmenich’s launch of Maxilact Next in May 2023, which improves lactose-free dairy production efficiency by 25% without compromising taste. Additionally, supportive regulatory frameworks for biopharmaceuticals and the rising incidence of chronic diseases that require advanced treatments further drive the growth of specialty enzymes, reinforcing their market leadership.

Download PDF Brochure: https://www.marketsandmarkets.com/pdfdownloadNew.asp?id=46202020

Plant-Derived Enzymes Capture a Major Share of the Enzymes Market.

Amylase, derived from barley and wheat, plays a vital role in the brewing industry by breaking down starches into fermentable sugars, enhancing both the efficiency and quality of beer production. In the juice and wine sectors, pectinase sourced from fruits such as apples and oranges is widely used to clarify beverages and boost juice yield. Plant enzymes are also essential in the expanding market for plant-based and vegan products. For example, transglutaminase from plant sources improves texture and binding in meat alternatives, addressing the growing consumer demand for sustainable and ethical food choices. This trend is reinforced by the increasing popularity of plant-based diets, which further drives the demand for plant-derived enzymes. Companies like Novozymes have made significant investments in developing enzyme solutions tailored to specific industry needs. In March 2020, Novozymes A/S (Denmark) launched Saphera Fiber, a plant-derived lactase enzyme aimed at increasing fiber content in dairy products while lowering sugar levels, catering to health-conscious consumers.

Enzymes Market Forecast: Asia Pacific to Experience the Highest Growth Rate

The Asia-Pacific region is poised for significant growth in the enzyme market, influenced by unique industry dynamics and regional trends. A major driver is the biopharmaceutical sector, especially in countries like South Korea and Singapore, where the demand for enzymes in drug manufacturing and bioprocessing is rising. These enzymes are vital for processes such as protein expression, purification, and modification, which are crucial for producing biologics like monoclonal antibodies and vaccines. Additionally, the burgeoning healthcare and diagnostic sectors in the region are rapidly increasing the need for specialty enzymes, particularly for diagnostic assays, genetic testing, and therapeutic applications, fueled by heightened investments in healthcare infrastructure and research. Moreover, the thriving textile and detergent industries in countries like Bangladesh and Vietnam present promising opportunities for enzyme manufacturers. Enzymes are increasingly utilized in textile processing for fabric softening, de-sizing, and denim finishing, as well as in detergent formulations for enhanced stain removal and fabric care. As these sectors evolve in response to changing consumer preferences and regulatory standards, the demand for enzymes is expected to rise sharply, establishing the Asia-Pacific region as a key driver of growth in the global enzyme market.

Top Enzymes Companies

Key players in this market include BASF SE (Germany), International Flavors & Fragrances Inc. (US), dsm-firmenich (Switzerland), Associated British Foods plc (England), Novozymes A/S (Denmark), Kerry Group plc. (Ireland), Dyadic International Inc. (US), Advanced Enzyme Technologies (India), Aumgene Biosciences (India), Amano Enzyme Inc. (Japan), F. Hoffmann-La Roche Ltd (Switzerland), Codexis, Inc. (US), Sanofi (France), Merck KGaA (Germany), Adisseo (China).

[kithpendragon]

Word of the day:

transglutaminase

[moleculardepot]

Transglutaminase 2 Human Recombinant

Transglutaminase 2 Human Recombinant Catalog number: B2018725 Lot number: Batch Dependent Expiration Date: Batch dependent Amount: 100 µg Molecular Weight or Concentration: 79.4 kDa Supplied as: Solution Applications: a molecular tool for various biochemical applications Storage: -80°C Keywords: TG2, TGase 2, TGase C, TGase H, TGC, TGM2, Tissue Transglutaminase, Transglutaminase C,…

[gotobedandgetsomezs]

Use some transglutaminase and cubed ham to make a checkerboard