Enzyme Glutamine Transaminase

Details:

Enzyme Glutamine transaminase:

Appearance white powder

TG Enzyme Activity 96-144 U

MF C6H12O6

CAS NO. 80146-85-6

Description:

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. 

The TG of our company, which is produced by modern biotechnology, As a new food improver, TG has gotten sanitation license. The company and product have passed ISO9001: 2000 quality system certification.

Features:

Superior protein cross-linking adhesion 
Reduce the use of phosphate and protein excipients 
Does not change the product's original flavor, easy to use 

Range of applications:
Cattle swine and sheep and poultry meat / small piece of meat and other low value-added meat, glue into high value-added meat, steak, lamb, high elastic meatballs, aquatic products and seafood processing, high gel isolated soy protein, high-grade yogurt, refined flour and noodles, high-grade tofu, steamed, baked, etc.. 

Use:
Preparation of raw materials (low-value meat, ordinary soy protein, soy, low-gluten powder) 
Enzyme glue (just 0.1%, to achieve the magical bonding effect) 
Forming (meat glue processing only) 
Frozen (meat glue only processing)