Bulk Price Food Grade CAS 80146 85 6 Transglutaminase TG Enzyme Meat Glue (1600312178191)

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Product Overview

Description



Product Description




Transglutaminase (TG) is an acyltransferase widely present in nature, which can be found in humans, higher animals, plants and microorganisms. As a natural green food additive, TG enzyme has no toxic and harmful substances and will not affect human health.

TG enzyme produced by Ahualyn is fermented by Streptomyces maoyuan to catalyze the cross-linking and polymerization of proteins inside and between molecules, so it is widely used in meat products, surimi products, dairy products and other protein-rich products. In food, this binding effect greatly changes the physical properties of protein, such as gel ability, gel strength, viscosity, heat stability and water retention capacity, etc., thereby improving product structure and taste, and increasing yield.


Specification




Product name
Transglutaminase
Other Name
 TG
Appearance
white or off-white powder
Purity
100u/g,120u/g,1200iu/g,2000u/g


Advantages




1. Natural safety
2. Strong adhesion
3. Good PH value and thermal stability
4. Widely used in food processing industry
5. Enzyme activity can be customized according to customer needs



Application




1.Meat products
An important question in the processing of meat products is how to reorganize low-value meat, improve the appearance of products, flavor and texture, improve product added value. Since transglutaminase can play an important role in the meat product reorganization, the most extensive use of transglutaminase is the meat industry. Crosslinked proteins can also be used as fat substitutes to produce low-fat meat products. With transglutaminase treatment, can improve the color of meat products. After the cross-linking hemoglobin, can be used as an antioxidant in meat products.

2.Fish products
The fish protein forms a gel at low temperatures and is reported to be the result of the transglutaminase activity contained in the fish itself. The transglutaminase activity in different fish in 6 is about 0.1 to 2.4 IU / g (wet weight). Therefore, when the quality of raw materials is relatively poor (such as frozen fish), by adding transglutaminase to improve product gel strength, reduce cooking loss, improve product quality.

3.Dairy products
Casein is a good substrate for transglutaminase, where β-casein, κ-casein is superior to α-casein. In cheese production, after transglutaminase treatment, so that whey protein and casein cross-linked together, can improve the yield of cheese. The use of transglutaminase in yogurt production can produce high quality low fat yogurt. Milk protein after transglutaminase treatment, can be used as edible coating, packaging materials, improve product appearance and shelf life.

4. Plant protein products
All studies have shown that, after transglutaminase treatment, soybean protein cross-linking occurs, the degree of cross-linking with globulin surface lysine, glutamine content. So by heat treatment, chemical treatment, so that the globulin structure to open, increase its surface lysine and glutamine content. Soybean protein after modification, its solubility, acid stability, emulsification, emulsion stability, gelation are improved.


Company Profile




FAQ


Q:Why choose us?
A:Supporting direct order, organic certification, pollution-free certification and other qualifications, strict quality inspection,safe and exquisite packaging/ Best quality, competitive price, ISO9001, HACCP, HALA, GREEN FOOD, ZTC certificates,enough stocks and strict quality control system.

Q:How is your quality control?
A:From the very beginning to the very end, National Commodity Inspection and Testing Bureau, Authority Third-party Testing institution, QA, ISO, Guarantee our quality.

Q:Can you provide OEM service?
A:Yes. Sure. More details if the OEM service please contact us at any time.

Q:What payment method do you support? and logistics?
A:We support Paypal, wire T/T and credit card. We will choose express or logistics according to your quantity


1600312178191
2.176 s.