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Food Grade Transglutaminase Enzyme Powder 1000U/g – TG For Food Products CAS 80146-85-6

$52.99

Other Names: TG, TG enzyme, TGase, protein adhesive
Temperature: 45℃-55℃
Activity: 100u/g;1000u/g
Appearance: Powder
CAS No.: 80146-85-6
Colour: White
Type: Enzyme Preparations
pH: 5.0~8.0
MF: C27H44O3H2O
Odour: Normal fermentation odour
Packaging Detail: Packaging specification: 25kgs/drum; 1,125kgs/drum or as your request
Selling Units: Single item
Single package size: 29X15X18 cm
Single gross weight: 1.15 KG

Availability: 96 in stock

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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 Activity1000u/g
Physical FormWhite Powder
OdourNormal microbial fermentation odour.
pH5.0-8.0 ,optimum 6.0
Tempreture45℃-55℃,50℃

SPECIFICATIONS

ITEMSLower LimitUpper Limit
Enzyme activity100u/g
Lead5 mg/kg
Arsenic3 mg/kg
Total viable count50,000 CFU/g
Coliform Bacteria30 CFU/g
Escherichia coli10 CFU/g 3 MPN/g
SalmonellaNot 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

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.

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.

Other Names

TG, TG enzyme, TGase, protein adhesive

Temperature

45℃-55℃

Place of Origin

Ningxia China

Packaging Detail

Packaging specification: 25kgs/drum; 1,125kgs/drum or as your request

Selling Units

Single item

Single package size

29X15X18 cm

Appearance

Powder

CAS No.

80146-85-6

Colour

White

Type

Enzyme Preparations

Single gross weight

1.15 KG

pH

5.0~8.0

MF

C27H44O3H2O

Odour

Normal fermentation odour

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