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Postion:Product Catalog >Biochemical Engineering>Amino Acids and Derivatives>Glutamine derivatives>Transglutaminase
Transglutaminase
  • Transglutaminase

Transglutaminase

Price $10
Package 1KG
Min. Order: 1KG
Supply Ability: 1000 Kilogram/Kilograms per Month
Update Time: 2021-08-25

Product Details

Product Name: Transglutaminase CAS No.: 80146-85-6
Min. Order: 1KG Purity: 99%
Supply Ability: 1000 Kilogram/Kilograms per Month Release date: 2021/08/25

Product Details:

 

Transglutaminase

CAS:80146-85-6

Transglutaminase (TG), a catalytic transfer acyl reaction of enzyme, which catalyzes protein binding reaction between L-depends on amino acid and glutamic acid r-hydroxyl amide, which enables the protein (or peptide ) between covalently cross-linked to form a covalent compound of the polymer. TG enzyme in the food industry, meat and protein can increase the number of features, such as improved meat texture, gel, elastic, holding water holding oil and other functional properties of lysine protected at the same time, to prevent the United States the occurrence of the Maillard reaction. 

Assay

≥99% 

99.23% 

Physical &Chemical Control

Appearance

White Crystal Powder

Complies

Odor

Characteristic

Copmlies

Activity of Enzyme

90-120U/g

110U/g

Loss on Drying

≤8.0%

3.20%

Heavy Metals

As

≤2.0ppm

<2.0ppm

Pb

≤2.0ppm

<2.0ppm

Microbiological Control

Total Plate Count

≤5000cfu/g

<1000cfu/g

E.Coli

Negative

Negative

Salmonella

Negative 

Negative 

Conclusion

Conform with specification, Non-GMO, Allergen Free, TSE/BSE Free.


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) 

Product packaging 
1, small package: 1kg / aluminum foil bag, 5kg compound aluminum foil bag 
2, Packing: 20kg / plastic bag, outer fiber drum   

Product storage
Avoid heat, moisture and direct sunlight, cold storage  

Product shelf life 
Subject to the above-mentioned storage conditions the shelf life of the product for the low-temperature is 12months.  

Note 
Had prolonged exposure may irritate the skin, eyes and mucosal tissue; allergies or irritate the water to clean. 

 

Company Profile Introduction

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  • Since: 2009-02-25
  • Address: Room 1608, South Tower of Grand Emporium, Huayuan Road, Jinshui District, Zhengzhou,Henan ,China
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