|Place of Origin:||China|
|Model Number:||100-120 u/g|
|Minimum Order Quantity:||1kg|
|Packaging Details:||25kg/drum or 1kg aluminum bag|
|Delivery Time:||ship immediately|
transglutaminase, TG enzyme, food additives transglutaminase cas 80146-85-6
CAS No.: 80146-85-6
Enzyme 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.
|Product Name||transglutaminase powder|
|description||Transglutaminase(tg) is an enzyme which can catalyze the reaction of transamination, white powder. Transglutaminase plays a variety of function in food process.Transglutaminase can be used as food packaging material.|
|function||In the food industry, transglutaminase, transglutaminase powder 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. Just as the table below we said.|
|Loss on drying (105°C, 2h, %)||≤10||6.5|
|Arsenic (As)||≤2mg/kg||<2 mg/kg|
|Lead (Pb)||≤3mg/kg||<3 mg/kg|
|Heavy Metal (as Pb)||≤20mg/kg||<20mg/kg|
|Total plate count (cfu/g)||≤5000||650|
Wide ph stability
Although the optimum ph of crude TGase is 6.0, it also functions with high activity in the wide range of ph 5.0 to 8.0. on account of this wide ph range, a variety of applications can be effective in various food processes, regardless of food type.
The optimum temperature of TGase is about 50. It also has high activity in the range of 45-55. A major advantage of TGase is that it becomes inactive when the internal temperature of food is at 75 or more in normal foods.
Strong binding force
The covaient bond cataiyzed by TGase is hard to rupture under the conditions of non-enzymic reactions. Once the minced meat which was treated by TGase is shaped, the shape is kept, even though it is frozen or sliced or cooked.