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Transglutaminase for protein or gel property modification

$22

≥100
Kilogram

Payment Type:

L/C,T/T

Incoterm:

FOB

Min. Order:

100 Kilogram

Transportation:

Ocean,Land,Air,Express,Express

Port:

Tianjin,Shanghai,Guangzhou

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Product Description

Product Attributes
Supply Ability & Additional Information
Packaging & Delivery

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Overview

Product Attributes

Model No.: NON

Brand: SUNSON

Place Of Origin: China

Types Of: Enzyme Preparations

Supply Ability & Additional Information

Packaging: 1KG;25KG

Productivity: 10000T/MONTH

Transportation: Ocean,Land,Air,Express,Express

Place of Origin: China

Supply Ability: 10000T/MONTH

Certificate: ISO22000;MUI,FAMI-QS;NON-GMO;FSSC22000;KOSHER;HALAL

HS Code: 3507909090

Port: Tianjin,Shanghai,Guangzhou

Payment Type: L/C,T/T

Incoterm: FOB

Packaging & Delivery

Selling Units:: Kilogram

Package Type:: 1KG;25KG

PRODUCT DESCRIPTION

food enzyme transglutaminase(TG) is produced by submerged fermentation of Streptomyces mobaraensis followed by purification and formulation. In the food industry, this Dairy Enzyme is applied in many segments to improve functional properties 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 from maillard reaction.

APPLICATIONS

Ø TG in Meat Extension

l Extends red meat, poultry and fish meat

l Increases yield

l Maintains original colour

l Tenderizes meat

l Phosphate free

Ø TG in Ham, Sausages and Surimi Products

l Improves texture, bite, yield and quality

l Reduces slicing loss

l Perfect for low salt production

l Shortens ripening time

l Reduces surimi mass

REACTION PARAMETERS

CONDITION	RANGE
Activity Temperature	0℃-65℃
Optimum Temperature	50℃-60℃
Activity pH	5.0-8.0
Optimum pH	6.0-7.0

PRODUCT SPECIFICATION

white powder. Color can vary from batch to batch. Color intensity is not an indication of enzyme activity.

APPLICATION RECOMMENDATION

The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the smallest quantity. The covalent bond formed by TGase is hard to split by non-enzymic means. Once the treated minced meat is shaped, the shape is set and resistant to freezing or slicing or cooking.

PACKAGE AND STORAGE

Ø Package： 25kg/drum.

Ø Storage： Keep sealed in a dry and cool place and avoid direct sunlight. Slight sedimentation is acceptable since it will not impact performance of the product.

Ø Shelf life: 12 months in a dry and cool place.

Product Categories : Dairy Enzyme

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