Factory Supply Transglutaminase Best Price High Quality Food Grade CAS 80146 -85-6 Transglutaminase
China Factory Supply Transglutaminase Best Price High Quality Food Grade CAS 80146-85-6 Transglutaminase, Find details about China CAS 80146-85-6, Transglutaminase Enzyme from Factory Supply Transglutaminase Best Price High Quality Food Grade CAS 80146-85-6 Transglutaminase
Factory Supply Best Price High Quality Food Grade CAS 80146-85-6 Transglutaminase
Glutamine Transaminase 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 glutamine transaminase exhibit high resistance to proteolytic degradation (proteolysis).
Glutamine Transaminase(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
Glutamine Transaminase 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.
Glutamine Transaminase 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. Glutamine Transaminase 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.
Glutamine Transaminase Preparation of heat-resistant and water-fast film: When the Glutamine Transaminase-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.
Glutamine Transaminase Embedation of fat or fat-soluble substance.
Glutamine Transaminase Improving the flexibility water-holding ability of food.
Category | product | function |
Meat Products
| Meatball | improving resilience, texture and taste |
canned meat | improving texture and appearance | |
frozen meat | improving resilience, texture and taste | |
reformed meat | reforming the meat | |
ham | improving taste and lengthening time of storage | |
Sausage | improving resilience, texture and taste | |
Aquatic Products | Mashed fish meat | improving texture and appearance |
fish product | strengthening binding force | |
mashed shrimp | improving texture and viscosity | |
Cereal Product | Flour product | improving texture and flexibility |
baked food | improving texture and increasing volume | |
rice product | improving flexibility and viscosity | |
bean product | improving flexibility | |
biscuit | preventing from softening | |
Dairy Product | milk | improving texture and taste |
yoghurt | improving viscosity and taste |
Specification
Item | Standard | Item | Standard |
Appearance | White or almost white | Molecular weight | (0.8-1.2)*106 |
Identify | Infrared absorption | Bulk density | 0.2-0.5g/cm3 |
Glucuronic acid | Glucuronic acid | Protein | ≤0.1% |
Sodium hyaluronate | 95.0-105.0% | Chlorides | ≤0.5% |
PH(0.5% aq. sol., 25ºC) | 5.0~8.5 | ash content | <13% |
Absorbance(0.5% aq. sol., 25ºC) | A280nm≤0.25 | Residue on ignition | ≤20.0% |
Appearance of Solution | T550nm≥99.0% | Heavy metal (as Pb) | ≤20mg/kg |
Loss on drying | ≤10.0% | Iron | ≤2mg/kg |
Intrinsic viscosity | 16.6-17.7 dL/g | Arsenic | ≤2mg/kg |
Bacteria counts | ≤100cfu/g | Staphylococcus aureus | Negative/g |
Molds & Yeasts | ≤10cfu/g | Salmonella | Negative/ |
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