Storing Transglutaminase once opened

I have a sealed packet of Transglutaminase/Activa powder. However its much more than I need for this recipe. I know it deactivates quickly after being exposed to air. Whats the best way to store it for future use? Should I keep it as one mass of powder or split it into smaller packages?

Best Answer

"Transglutaminase should be stored in the freezer at all times. This will prevent the enzyme from becoming inactive" According to https://blog.modernistpantry.com/advice/troubleshooting-transglutaminase/

Answering this because I was about to ask about storage myself.

Still would like to know if freezer extends shelf life long enough to warrant commercial quantities ie 1kg = year supply for me.

Would vacuum sealing smaller quantities make any difference beyond freezing?

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Quick Answer about "Storing Transglutaminase once opened"

Once open, however, the enzymes become vulnerable to moisture. Opened pouches should be tightly wrapped and stored in the freezer. The freezing temperatures will not hurt the enzyme and the low humidity in the freezer will prevent degradation.

How do you store meat glue?

Storing meat glue is very simple. They will all come in a vacuum sealed bag, once opened the RM, YG, and TI will need to be stored in the refrigerator or freezer. The enzyme will lose its activity if left at room temperature. Of the different types, Transglutaminase GS alone does not need to be refrigerated.

What is Activa RM made from?

Activa RM is the most popular TG formulation used by chefs. In addition to transglutaminase and maltodextrin, it contains a water soluble milk protein called sodium caseinate. This helper protein compensates for any protein deficiencies by sticking to the surface of the food and bonding with the TG.

Transglutaminase

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