| Customization: | Available |
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| CAS No.: | 80146-85-6 |
| Formula: | C4h11n3o3 |
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| Product Name | Microbial Transglutaminase |
| Other Name | TG |
| Assay | 99% |
| Activity of Enzyme | >100U/g, 500U/g, 1000U/g |
| Specification |
TG-A (Used for ham,sausage,meat ball etc.) TG-B (Fit for the small piece poultry and fish meat combining) TG-K (Fit for the surimi products such as fish ball,fish stick) TG-Y01 (Fit for yogurt) TG-Y02 (Fit for cheese) TG-P (TG concentrate) |
| Appearance | White Crystal Powder |
| CAS NO | 80146-85-6 |
| Molecular Formula | C27H44O3H2O |
Microbial Transglutaminase is an enzyme that catalyzes the formation of a covalent bond between a free amine group and the gamma-carboxamide group of protein- or peptide-bound glutamine. Such an enzyme is classified as EC 2.3.2.13. Bonds formed by transglutaminase exhibit high resistance to proteolytic degradation (proteolysis)
Microbial Transglutaminase(TG), which widely distributed in human bodies, advanced animals, plants and microorganisms. It can catalyzes the reactions of cross-linking intra-and intermolecular of proteins, thus TG can improve the capability of the food protein, For example the emulsification, gelation,viscosity and high thermal-stability
Transglutaminase Improvement of the food texture: TG can improve the important properties of protein by catalyzing the formation of cross-links intra- and inter molecule of proteins. If the product is applied in the production of reformed meat, it can not only cohere the dogmeat together, but also attach the non-meat protein to meat protein with cross-links, thus greatly improving the taste, flavor, texture and nutrition value of meat products.
Transglutaminase Improvement of the nutrition value of protein: TG can make the essential amino acid(such as lysine) of human bodies covalently cross-linked with protein to prevent the amino acids from being destroyed by Maillard reaction, which results in the improvement of the nutrition value of protein. Transglutaminase can also be used to introduce the absent amino acids into protein with unideal compositions. People in developing countries are especially interested in this aspect.
Transglutaminase Preparation of heat-resistant and water-fast film: When the transglutaminase - catalyzed casein is dehydrated, a water- insoluble film is obtained. This film can be hydrolyzed by chymotrypsin. Therefore, it is an edible film that can be used as food packaging material.
Transglutaminase Embedation of fat or fat-soluble substance.
Transglutaminase Improving the flexibility water-holding ability of food.
APPLICATION
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| 1. Transglutaminase Application in meat processing Improve texture, taste, and promote cross-linking. |
2. Transglutaminase Application in noodle products |
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3. Transglutaminase Application in dairy products
Improve stability, viscosity, and reduce whey precipitation. |
4. Transglutaminase Application in soy protein Improve the properties of the product and increase the nutritional value of the product. |
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