Transglutaminase Enzyme/Tg Enzyme for Protein Adhesive
China Transglutaminase Enzyme/Tg Enzyme for Protein Adhesive, Find details about China Transglutaminase Enzyme Price, Transglutaminase Enzyme Factory from Transglutaminase Enzyme/Tg Enzyme for Protein Adhesive
Basic Info.
Model NO.
Transglutaminase enzyme/TG enzyme
Storage Method
Normal
Shelf Life
2 Years
Type
Xylanase Enzyme
Product Name
Transglutaminase Enzyme
Appearance
White Powder
Test Method
HPLC
Molecular Formula
C38h66o6
Solubility
Good Water-Soluble
Extraction
Solvent Extraction
Place of Source
China
Storage
Store in a Cool and Dry Place
Free Sample
10 Grams Available
CAS
9001-05-2
Certificate
FDA, SGS, ISO HACCP
Brand
Zebrago
Other Name
Fungal Cellulase
Trademark
Zebrago
Transport Package
Drum
Specification
5500u/g
Origin
China
HS Code
2932999099
Model NO.
Transglutaminase enzyme/TG enzyme
Storage Method
Normal
Shelf Life
2 Years
Type
Xylanase Enzyme
Product Name
Transglutaminase Enzyme
Appearance
White Powder
Test Method
HPLC
Molecular Formula
C38h66o6
Solubility
Good Water-Soluble
Extraction
Solvent Extraction
Place of Source
China
Storage
Store in a Cool and Dry Place
Free Sample
10 Grams Available
CAS
9001-05-2
Certificate
FDA, SGS, ISO HACCP
Brand
Zebrago
Other Name
Fungal Cellulase
Trademark
Zebrago
Transport Package
Drum
Specification
5500u/g
Origin
China
HS Code
2932999099
Product Desciption
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.
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 |
In cooked products such as roast beef, ham, hot dogs, bologna and similar products provides a better texture and juiciness.
1.TG in Meat Extension
Extends red meat, poultry and fish
Increase yield
Maintains original colour
Tenderizes meat
Phosphate free
2. TG in Dairy Products
Raises the viscosity and consistency
Reduces water synereses and whey separation
Increases cheese yield up to 13-15%
Promotes stability
Enhances yogurt gel strength
3. TG in Meat, Poultry and Fish Products
Natural cross-link
Restructure to any size
Adds high value
Does not influence flavour
Easy to handle
4. TG in Ham, Sausages and Surimi Products
Improves texture, bite, yield and quality
Reduces slicing loss
Perfect for low salt production
Shortens ripening time
Reduces surimi mass
5. TG in Backing Products
Improves the dough elasticity, volume and texture
Improves flour with low gluten content
Indicated for Bakery products such as bread, pastries, puff pastries and gluten free productsThe covaient bond cataiyzed by TGase is hard to rupture under the conditions of non-enzymic reactions. Once the minced meat which was treated by TGase is shaped, the shape is kept, even though it is frozen or sliced or cooked.
1.TG in Meat Extension
Extends red meat, poultry and fish
Increase yield
Maintains original colour
Tenderizes meat
Phosphate free
2. TG in Dairy Products
Raises the viscosity and consistency
Reduces water synereses and whey separation
Increases cheese yield up to 13-15%
Promotes stability
Enhances yogurt gel strength
3. TG in Meat, Poultry and Fish Products
Natural cross-link
Restructure to any size
Adds high value
Does not influence flavour
Easy to handle
4. TG in Ham, Sausages and Surimi Products
Improves texture, bite, yield and quality
Reduces slicing loss
Perfect for low salt production
Shortens ripening time
Reduces surimi mass
5. TG in Backing Products
Improves the dough elasticity, volume and texture
Improves flour with low gluten content
Indicated for Bakery products such as bread, pastries, puff pastries and gluten free productsThe covaient bond cataiyzed by TGase is hard to rupture under the conditions of non-enzymic reactions. Once the minced meat which was treated by TGase is shaped, the shape is kept, even though it is frozen or sliced or cooked.
Certificate of Analysis
| Batch Number | Z20190412001 | ||
| Production Date | 2019.04.12 | ||
| Batch Quantity | 80 KGS | ||
| Item | Test Standard | Testing Result | |
| Appearance | powder | Complies | |
| Color | light yellow | Complies | |
| Particle Size | 100% pass 80 mesh | Complies | |
| Oder | Characteristic | Complies | |
| Taste | Characteristic | Complies | |
| Loss on Drying | ≤5.0% | 2.20% | |
| Residue on Ignition | ≤0.1% | 0.05% | |
| Residual acetone | ≤0.1% | Complies | |
| Residual Ethanol | ≤0.5% | Complies | |
| Heave Mentals | ≤10ppm | Complies | |
| Na | ≤0.1% | <0.1% | |
| Pb | ≤3 ppm | Complies | |
| Total Plate | <1000CFU/g | Complies | |
| Yeast & Mold | <100 CFU /g | Complies | |
| E. Coli | Negative | Complies | |
| Salmonella | Negative | Complies | |
| Conclusion: Conform with USP Standard | |||
Storage:Closed container. dry & cool. keep away from moisture &strong light
Shelf life:24 Months
Shipping Options as follows
| EMS | Around 7-10 working days |
| DHL | Around 3-5 working days |
| Fedex | Around 4-6 working days |
| TNT | Around 6-7 working days |
| By Air | Around 5-7 working days |
| By Sea | Around 15-30 working days |
These Certificates are available, SGS, Halal, Kosher, USDA (Organic) 
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