Bread improving enzyme, food ingredients protease enzyme
US $1.00-$30.00
Пищевой трансглютаминазный фермент TG для белкового клея
- Category: Enzyme Preparations >>>
- Supplier: Sunson Industry Group Co. Ltd.
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Product Overview
Description
PRODUCT DESCRIPTION
Food grade transglutaminase enzyme for protein adhesive
INTRODUCTION
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.
Characteristics
Declared Activity | 100 u/g；1000u/g |
Physical Form | White Powder |
Odour | Normal microbial fermentation odour. |
pH | 5.0-8.0 ,optimum 6.0 |
Tempreture | 45℃-55℃，50℃ |
SPECIFICATIONS
ITEMS | Lower Limit | Upper Limit |
enymes activity | 100u/g | |
Lead | 5 mg/kg | |
Arsenic | 3 mg/kg | |
\tTotal viable count \t | 50,000 CFU/g | |
Coliform Bacteria | 30 CFU/g | |
Escherichia coli | 10 CFU/g 3 MPN/g | |
Salmonella | Not Detected/25g |
FUNCTIONS & BENEFITS
In cooked products such as roast beef, ham, hot dogs, bologna and similar products provides a better texture and juiciness.
1.TG in Meat Extension
Extends red meat, poultry and fish
Increase yield
Maintains original colour
Tenderizes meat
Phosphate free
2. TG in Dairy Products
Raises the viscosity and consistency
Reduces water synereses and whey separation
Increases cheese yield up to 13-15%
Promotes stability
Enhances yogurt gel strength
3. TG in Meat, Poultry and Fish Products
Natural cross-link
Restructure to any size
Adds high value
Does not influence flavour
Easy to handle
4. TG in Ham, Sausages and Surimi Products
Improves texture, bite, yield and quality
Reduces slicing loss
Perfect for low salt production
Shortens ripening time
Reduces surimi mass
5. TG in Backing Products
Improves the dough elasticity, volume and texture
Improves flour with low gluten content
Indicated for Bakery products such as bread, pastries, puff pastries and gluten free products
1.TG in Meat Extension
Extends red meat, poultry and fish
Increase yield
Maintains original colour
Tenderizes meat
Phosphate free
2. TG in Dairy Products
Raises the viscosity and consistency
Reduces water synereses and whey separation
Increases cheese yield up to 13-15%
Promotes stability
Enhances yogurt gel strength
3. TG in Meat, Poultry and Fish Products
Natural cross-link
Restructure to any size
Adds high value
Does not influence flavour
Easy to handle
4. TG in Ham, Sausages and Surimi Products
Improves texture, bite, yield and quality
Reduces slicing loss
Perfect for low salt production
Shortens ripening time
Reduces surimi mass
5. TG in Backing Products
Improves the dough elasticity, volume and texture
Improves flour with low gluten content
Indicated for Bakery products such as bread, pastries, puff pastries and gluten free products
ADVANTAGES
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.
PACKAGE DAN STORAGE
* Package： 25kg/jerry can.
* Storage： Keep sealed in a dry and cool place and avoid direct sunlight.
* Shelf life: 12 months in a dry and cool place.
* Storage： Keep sealed in a dry and cool place and avoid direct sunlight.
* Shelf life: 12 months in a dry and cool place.
SAFETY
Enzyme preparations are proteins, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.
ABOUT US
Company introduction
Sunson Industry Group Co., Ltd. was founded in 1996. After 21 years full efforts, Sunson has grown to be a large enzyme enterprise, specializing in exploring, researching, manufacturing and marketing of industrial enzymes. We have 1 strain R & D center, 1 application research center and 2 modern manufacturing bases. Sunson group is the member of China Biotech Fermentation Industry Association, and has been awarded as “Key Enterprise of China Enzymes Industry”. We take the lead to be certified with ISO9001:2000 quality management system in enzyme industry.
Currently, Sunson group has established 6 subsidiary companies and 30 offices in 32 cities, provinces and municipalities in China. Our products have been exported to more than 30 countries and regions. “Sunson” has become a leading brand of enzyme industry in China.
Our certification
OUR SERVICE
1. Any inquiries will be replied within 12 hours.
2. Dedication to quality, supply & service.
3. Strictly on selecting raw materials.
4. OEM/ODM Available.
5. Reasonable & competitive price, fast lead time.
6. Sample is available for your evaluation & Formulation development.
7. Faster delivery: Sample order in stock and 3-7 days for bulk production.
8. We have strong cooperation with DHL, TNT, UPS, FEDEX, EMS. Or you also can choose your own shipping forwarder.
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