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
| Activity | 100 U/g |
| Physical Form | White Powder |
| Odour | Normal microbial fermentation odour. |
| pH | 5.0-8.0, optimum 6.0 |
| Temperature | 45℃-55℃, 50℃ |
Specifications
| ITEMS | Lower Limit | Upper Limit |
| Enzyme activity | 100 U/g | |
| Lead | 5 mg/kg | |
| Arsenic | 3 mg/kg | |
| Total viable count | 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.
TG in Meat Extension
– Extends red meat, poultry and fish
– Increases yield
– Maintains original colour
– Tenderizes meat
– Phosphate free
TG in Dairy Products
– Raises the viscosity and consistency
– Reduces water syneresis and whey separation
– Increases cheese yield up to 13-15%
– Promotes stability
– Enhances yogurt gel strength
TG in Meat, Poultry and Fish Products
– Natural cross-link
– Restructure to any size
– Adds high value
– Does not influence flavour
– Easy to handle
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
TG in Baking 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 covalent bond catalyzed 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
Package: 1 kg / bag.
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 contact with the human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.
