Transglutaminase

• Category :

  Food and Feed additives/Food additives

• Synonyms :

  XHtran-a;TG,Transglutaminase;Glutamyltransferase, glutaminylpeptide γ-;

• CAS NO :

  80146-85-6

• EC NO :

• Molecular Formula :

• Molecular Weight :

• Main Specifications :

  TGase can catalyze the formation of covalent bonds between the amino acid residues Lysine and Glutamine in proteins

• Packing :

  20 kg/Barrel??? 1kg*20bags/box.

• Product description :

  Characteristics of transglutaminase: 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. 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. 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. Application of transglutaminase: Category product function Meat Products Meatball improving resilience, texture and taste canned meat improving texture and appearance frozen meat improving resilience, texture and taste reformed meat reforming the meat ham improving taste and lengthening time of storage Sausage improving resilience, texture and taste Aquatic Products Mashed fish meat improving texture and appearance fish product strengthening binding force mashed shrimp improving texture and viscosity Cereal Product Flour product improving texture and flexibility baked food improving texture and increasing volume rice product improving flexibility and viscosity bean product improving flexibility biscuit preventing from softening Dairy Product milk improving texture and taste yoghurt improving viscosity and taste Others Soya-bean milk improving texture and taste jelly improving viscosity and taste quasi-sharks fin resembling tasty food

• Uses :

  TGase can catalyze the formation of covalent bonds between the amino acid residues Lysine and Glutamine in proteins