| Product Name |
Transglutaminase |
| CAS |
80146-85-6 |
| Specification |
99% HPLC |
|
Appearance |
White Powder |
| Storage |
Cool Dry Place |
|
Shelf Life |
2 years |
|
Grade |
Pharmaceutical Grade |
Aminoamide aminotransferase, referred to as TG.Microbial transglutaminase is widely found in animals, plants and microorganisms in nature. It is an acyltransferase that catalyzes the inter-protein (or intra) acyl transfer reaction, resulting in the occurrence of protein (or polypeptide)Covalently cross-linked enzymes, this cross-linking has a significant impact on the properties, gelling ability, thermal stability and water holding capacity of proteins, thereby improving the structural and functional properties of proteins, giving food proteins a unique texture and taste.
1. Meat bonding
TG enzyme can catalyze the cross-linking of protein molecules to bind meat protein. After being processed by this enzyme, the minced meat will not disperse after freezing, slicing and cooking. It is commonly used in the processing of fat beef, fat mutton roll and steak.
2. Hot dog and ham sausage
TG enzyme can not only bond the minced meat together, but also crosslink all kinds of non meat proteins onto the meat protein, which can significantly improve the taste, flavor and structure of meat products. For example, processing ham food such as corn hot dog sausage and mushroom ham sausage can increase its elasticity and crispness, and improve the texture and taste of ham sausage.
3. Processing of fish balls and meatballs
TG enzyme can also be used in the processing of fish balls and meat balls to promote the buns filling and dumpling meat stuffing to agglomerate. The fish ball meatballs processed with TG enzyme have good elasticity, good shape, good taste, and safety and health.
4. Dairy processing
TG enzyme can replace stabilizer in the processing of yoghurt, improve the viscosity of stirred yoghurt, improve the setting strength of solidified yoghurt, shake strongly and not disperse, which is convenient for transportation. It can also reduce the precipitation of whey and improve the water holding capacity of dairy products. It can increase the yield of cheese in cheese processing.
5. Other food processing
The heat-resistant and water-resistant membrane can be obtained by dehydration of casein crosslinked by TG enzyme. The film can be decomposed by chymotrypsin. It is an edible film and can be used as food packaging material. In addition, TG enzyme has some unique functions. After TG enzyme treatment, the protein does not need heat treatment in the process of gelation, it can improve the elasticity and water holding capacity of food, and can also be used to entrapment fat or fat soluble substances.
1.COA/MSDS/ROS/MOA Available.
2.Any inquiries will be replied within 12 hours.
3. Dedication to quality, supply & service.
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5.Reasonable & competitive price, fast lead time.
6.Faster delivery:Sample order in stock and one week for bulk production.
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