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Transglutaminase TG Enzyme

DESCRIPTION

Transglutaminase is an enzyme which can catalyze the acyl transfer reaction,it can catalyze the combination reaction between Lysine from protein and hydroxyl acyl amino from Glutamic acid,to make covalent linkage to protein or polypeptide, and link the small molecules into large molecules,to form the small materials(block) into large material(block) .In that case to generate natural growth and improve protein’s gel property,plasticity,water binding capacity,water solubility and stability etc. Transglutaminase is also called as the binders,coagulants, thickeners and gluten agents for food processing.

CHARACTERISTICS

●Superacid binding capacity, to combine the meat from small piece into large piece, to ensure natural growth.

● Restore the self elasticity of meat,to make a stronger taste of meat.

● Increase the gluten degrees and elasticity of plant proteins.

● Replace gelatin, carrageenan and other accessories.

● Replace and reduce the use of phosphates.

● Increase the use of low-value raw material.

● Less addition for easier using.

SPECIFICATION(Supplying formulations based on customer requirements)

Product name

Forms

Enzyme Activity

Transglutaminase

Powder

60u/g-1300u/g

Description

ENZYME ACTINITION DEFINITION

Activity is expressed by U/g, complies with the specifications of FCC Ⅳand JEFCA.

APPLICATIONS

Meat Products

A variety of  restructuring meat product like steaks, chops, meatloaf, beef, sheep, meat bacon etc.

All kinds of meatballs, ham, Taiwan Sausage, ham etc.

Surimi products

Roe bonding, Fuzhou high elasticity fish balls, Singapore soft fish balls, fish cake, fish tofu, fish cake, etc.

Vegetable protein products

Chiba tofu, QQ tofu, vegetarian food products etc.

Dairy products

Cheese, Solidifying yoghurt, stirred yoghurt, etc.

Flour product

Various types of bread, flour, steamed bread etc.

Other products

Eggs foaming improvement etc.We can offer one to one custom developed technical services and application solutions base on customers' requirements.

Application Conditions / Usage

Raw material preparation (low value meat, ordinary soy protein, low-gluten powder etc.)

Enzyme bonding (only 0.1%, you can achieve amazing bonding effect)

Forming (only meat bonded processing)

Frozen (only meat bonded processing)

Recommended Dosage based on activity of 100-120U/g

The recommended dose rate is usually 50-500 ppm.

For frozen dough application, normally 100-400 ppm.

For dairy application, Yogurt-set during 80-330 ppm (Mid-east area case 100-120 ppm); Yougurt-stirred during 150-500 ppm (India area case 150-190 ppm); Cheese during 25-500 ppm. While, it could be optimized in the different material or production process (within a different temperature, pH and processing time).

For meat application, 100 – 150 g have to be mixed with 100 kg of the meat raw material, hold for a few minutes or several hours (depends on dosage and temperature) at 5 – 50 °C. Dramatically improved effects are obtained with the addition of 500 to 1000 g sodium caseinate per 100 kg raw meat together with the enzyme. In some cases up to 3 kg sodium caseinate per 100 kg raw meat further increases binding strength and firmness. If caseinate added together with the TG sodium chloride is not necessarily need. Nevertheless a dosage of up to 3 kg improves binding in restructured meat.  Without caseinate addition sodium chloride is needed to partially dissolve the meat surface for the release of free protein ends, which react with the transglutaminase.

The transglutaminase reaction is controlled by time and temperature. Lower reaction temperatures require longer reaction times. Higher reaction temperatures require shorter reaction time. The table below lists reaction ranges and optimal conditions for the transglutaminase reaction to occur.

Usable ranges

Effective pH range: pH 5.0 to 8.0; Optimum pH: 5.0-6.0; 

Effective temperature range: 3°C -60°C(36°F -140°F) ; Optimum temperature: 50-55℃ (122°F -131°F)

Enzyme will be inactivated quickly above 55°C.

PACKAGING

10kg per carton

STOREGE AND SHELF LIFE

● Normal room temperature in a cool, dry environment away from light, avoid high temperature, moisture, and direct sunlight, the shelf life is 12 months.

  ● Too long storage time or adverse storage conditions will occur different degrees reduction for the enzyme activity, proper addition for dosage  will be required when using.

SAFETY

If in-taking an overdose of enzyme powder or droplet, it may cause allergic.

Long-term touch has stimulation to the skin, eyes and mucous membrane tissue.

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