Food Grade Tg Enzyme Transglutaminasecas 80146-85-6

• CAS No.: 80146-85-6
• Formula: C27h44o3H2O
• EINECS: N/a
• Nutritional Value: Nutritional
• Certification: ISO, FDA, Halal, Kosher
• Packaging Material: Paper
• Model NO.: YT0874
• Storage Method: Normal
• Shelf Life: 24 Months
• Type: Tg Enzyme
• Appearance: Near White Powder
• Grade: Food Grade
• Transport Package: According to Customers Requirement, Different Pack
• Specification: 100-120u/g; 500u/g; 1500u/g, 2000u/g
• Trademark: YTBIO
• Origin: China
• Production Capacity: 500ton/Tons Per Month

Product Description

What's the Transglutaminase?

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.
 

Meatball practice reference: Mince the meat and add ice water, seasoning, protein isolate, starch and other accessories at 4ºC.After adding TG enzyme and stirring evenly, they were squeezed to set up the shape in warm water at 50ºC for 20 minutes. When the mold is set, cook it for 20 minutes.

Recommended dosage: 1‰-3‰ of the total material weight

Product Name	Transglutaminase	Sample	Available
Appearance	White color	Test Method	HPLC
MOQ	1kg	Grade	Food Grade

1. Transglutaminase (TG) improvement of the food texture;
2. Transglutaminase (TG) improvement of the nutrition value of protein ;
3. Transglutaminase (TG) preparation of heat-resistant and water-fast film;
4. Transglutaminase (TG) embedation of fat or fat-soluble substance.
5. Transglutaminase (TG) improving the flexibility water-holding ability of food.

Apply in the food industry:
 

1. 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.
2. High thermal-stability

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.

3. 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.