Transglutaminase (TG)
Transglutaminase is an enzyme widespread in human beings, other animals, plants and microorganisms. Industrial produced Transglutaminase is of microbial origin (MTG), isolated from bacteria streptomyces mobaraense, which allows the production of substantial quantities.
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Product Introduction
PRODUCT DESCRIPTION
Transglutaminase is an enzyme widespread in human beings, other animals, plants and microorganisms. Industrial produced Transglutaminase is of microbial origin (MTG), isolated from bacteria streptomyces mobaraense, which allows the production of substantial quantities. It can be used as food processing aid in meat products and can be used in all kinds of meat products as required without labeling. It is a natural additive that can meet the requirements of clean labeling. The amino acids lysine (Lys) and glutamine (Gln) are connected through the formation of covalent bonds by TG to improve physical properties of protein containing food structure and texture.
Specification
Product Name | Transglutaminase | ||
CAS Number | EC Code | EC 2.3.2.13 | |
Activity | 100-120U/g | Donor strain | Streptomyces mobaraense |
Form | Powder | Carrier | Maltodextrin |
Color | White to off white powder | Loss on drying | ≤10% |
Working pH | 4.0-9.0 | Optimum pH | 7.0 |
WorkingTemperature | 5℃-60℃ | Optimum T | 50 ℃ |
Particle size | 80% pass 80 mesh | ||
Package | 1 kg or 5kg in each vacuum aluminum foil bag;10 or 20 bags per carton | ||
Storage | Stored 12 months under cover in cool and dry conditions | ||
Caution | Avoid direct sunlight and high temperature | ||
Product Details
Compnent: Transglutaminase, maltodextrin
Expiration date: the shelf-life of the product at room temperature would within 12 month
Storage conditions: Enzyme preparation is a kind of bioactive substance. It should be avoided to store or use under inappropriate temperature, pH and other harsh conditions, otherwise the product quality will be affected. Store in a cool, dry place away from light.
Functions: The amino acids lysine (Lys) and glutamine (GIn) are connected through the formation of covalent bonds by TG to improve physical properties of protein containing food structure and texture.
Use condition: temperature 25℃-70°C, pH 3.0-8.0
Functions
1. TG is widely used in ham, meatballs and hot dog sausage as a texture improver: ① Improve the organization structure of the product and improve the elasticity and hardness; ② Improve the slicing and freezing resistance of the product; ③ Improve product water holding capacity;
2.TG is widely used in restructured steak, fat beef/lamb roll, chicken roll and all kinds of restructured meat products. Improve the organization of meat to enhance the added value of meat products.
3. TG can be applied to flour products to improve the hardness and elasticity of flour products. TG can also be applied to baking products to improve the dough stability and easier baking and applied to dairy products (yogurt, cheese, etc.) to improve the viscosity and gel strength of yogurt and cheese.
Main Influence Factors of TG Application
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Optimal pH of TG | Optimal temperature of TG | Thermal stability of TG |
Dosage
1. Recommended dosage is 0.6%-1.5% with 100 U/g in restructured meat products.
2. Recommended dosage is 0.1%-0.5% with 100 U/g in ham, sausage, flour products, flour products, yogurt and cheese.
Application
