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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.
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Main Product:
Food Enzymes,
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Baking Enzymes,
Textile Enzymes,
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Detergent Enzymes
