Food-Grade Transglutaminase Enzyme for Meat and Fish Binding CAS 80146-85-6

• Customization: Available
• CAS No.: 80146-85-6
• Formula: C27h44o3H2O
• Model NO.: Transglutaminase
• EINECS: 226-214-6
• Packaging Material: Paper
• Storage Method: Normal
• Shelf Life: >12 Months
• Nutrient Composition: Amino Acid
• Resource: Natural
• The content of active substances: 61%~90%
• Grade: Food-Grade
• Activity: 50-2000u/G
• Appearance: White to off-White Powder
• CAS: 80146-85-6
• Transport Package: 1kg/Bag, 25kgs/Paper Drum
• Specification: 100%
• Trademark: TZSW
• Origin: China
• Production Capacity: 5000kgs/Month

Product Description

Food-Grade Transglutaminase Enzyme for Meat and Fish Binding
CAS 80146-85-6

Product Description

 

 

What's the Transglutaminase?

Transglutaminase (TG) is an enzyme which can catalyze the reaction of transamination. It catalyzes the L-Lysine's r-aroylamino-hydroxybutyrate binding to the glutamic acid's. So the covalent crosslinking among the proteins or peptides is happened and the polymer of covalent compounds is formed. In the food industry, TG is applied to improve several functional characteristics 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 which preventing the maillard reaction.
 

Meatball practice reference: Mince the meat and add ice water, seasoning, protein isolate, starch and other accessories at 4ºC.After adding TG enzyme and stirring evenly, they were squeezed to set up the shape in warm water at 50ºC for 20 minutes. When the mold is set, cook it for 20 minutes.

Recommended dosage: 1‰-3‰ of the total material weight

Product Parameters

 

Product Name	Transglutaminase
Other Name	Transglutaminase (TG)
Appearance	Light yellow or almost white powder
Enzyme activity (Food grade)	100 u/g~120 u/g,
Definition of enzyme activity	UV spectrophotometry: under the determination conditions (30 ± 0.2 ºC; pH 7.5), the absorbance of trichloroacetic acid soluble substance released from casein hydrolysis per minute at 275nm wavelength is equivalent to the absorbance of 1 μ g tyrosine, the enzyme amount required is an activity unit, expressed in U / g.
Product standards	The product meets the food chemical Pharmacopoeia (FCC) and the industry standard of Ministry of light industry (QB / t1803-93)
Adhesion mechanism of transglutaminase (TG)	Transglutaminase (TG) is a kind of enzyme that can catalyze transamylation reaction. It catalyzes the binding reaction between L-lysine and glutamic acid r-hydroxyamide in protein, so it can make proteins (or polypeptides) covalently cross-linked to form a polymer of covalent compounds. In the food industry, the use of TG enzyme can improve many functional properties of meat products and proteins, such as improving meat texture, gelation, elasticity, water holding oil and other functional properties, while lysine is protected against Maillard reaction.
Product features	1. Strong protein cross-linking and adhesion  2. It can crosslink small molecules or small pieces of protein into large molecules or large proteins  3. Reduce the use of phosphate and protein excipients  4. It does not change the original flavor of the product and is easy to use
Scope of application	Steamed buns and mutton slices cooked in hot pot, meat and meat, high meat balls, aquatic products and seafood processing, high gel soy protein isolate, high grade yogurt, high quality flour and noodles, high grade tofu, steamed bread, roast, etc. rice meat dumplings.
Shelf life	12 months. (In accordance with the storage conditions)
Storage	It is suggested that the enzyme preparations should be stored in a cool and dry environment and kept away from light at low temperature;

 

 

 

 

COA

 

Characteristics
Declared Activity	100 u/g;1000u/g
Physical Form	White Powder
Odour	Normal microbial fermentation odour.
pH	5.0-8.0 ,optimum 6.0
Tempreture	45ºC-55ºC,50ºC
SPECIFICATIONS
ITEMS	Lower Limit	Upper Limit
enymes activity	100u/g
Lead		5 mg/kg
Arsenic		3 mg/kg
Total viable count		50,000 CFU/g
Coliform Bacteria		30 CFU/g
Escherichia coli		10 CFU/g
		3 MPN/g
Salmonella	Not Detected/25g

Function

 

1. Transglutaminase (TG) improvement of the food texture;
2. Transglutaminase (TG) improvement of the nutrition value of protein ;
3. Transglutaminase (TG) preparation of heat-resistant and water-fast film;
4. Transglutaminase (TG) embedation of fat or fat-soluble substance.
5. Transglutaminase (TG) improving the flexibility water-holding ability of food.

 

 

Application

 

1. Meat bonding

TG enzyme can catalyze the cross-linking of protein molecules to bind meat protein. After being processed by this enzyme, the minced meat will not disperse after freezing, slicing and cooking. It is commonly used in the processing of fat beef, fat mutton roll and steak.

 

2. Hot dog and ham sausage

TG enzyme can not only bond the minced meat together, but also crosslink all kinds of non meat proteins onto the meat protein, which can significantly improve the taste, flavor and structure of meat products. For example, processing ham food such as corn hot dog sausage and mushroom ham sausage can increase its elasticity and crispness, and improve the texture and taste of ham sausage.

 

3. Processing of fish balls and meatballs

TG enzyme can also be used in the processing of fish balls and meat balls to promote the buns filling and dumpling meat stuffing to agglomerate. The fish ball meatballs processed with TG enzyme have good elasticity, good shape, good taste, and safety and health.

 

4. Dairy processing

TG enzyme can replace stabilizer in the processing of yoghurt, improve the viscosity of stirred yoghurt, improve the setting strength of solidified yoghurt, shake strongly and not disperse, which is convenient for transportation. It can also reduce the precipitation of whey and improve the water holding capacity of dairy products. It can increase the yield of cheese in cheese processing.

 

5. Other food processing

The heat-resistant and water-resistant membrane can be obtained by dehydration of casein crosslinked by TG enzyme. The film can be decomposed by chymotrypsin. It is an edible film and can be used as food packaging material. In addition, TG enzyme has some unique functions. After TG enzyme treatment, the protein does not need heat treatment in the process of gelation, it can improve the elasticity and water holding capacity of food, and can also be used to entrapment fat or fat soluble substances.