China Improvement Nutrition Value of Protein and Food Texture Food Grade Transglutaminase Enzyme Tg, Find details about China Transglutaminase, Tg from Improvement Nutrition Value of Protein and Food Texture Food Grade Transglutaminase Enzyme Tg
Products Description
A 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).
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
The TG of our company, which is produced by modern biotechnology, As a new food improver, TG has gotten sanitation license. The company and product have passed ISO9001: 2000 quality system certification.
Information:Application
Product name:Transglutaminase enzyme
CAS No.: 80146-85-6
Other Names: Glutaminylpeptide
Specification:100u/g,1000u/g
MF: C27H44O3H2O
Specification:
ITEM | STANDARD | RESULTS |
Appearance | White powder | Conform |
Colour in sloution | Colourless | Conform |
Moisture | ≤6.0% | 5.5% |
Solubility | 98% Min | 99.1% |
Sulphate Ash | ≤0.6% | 0.2% |
PH (5% solution) | 4.0-6.0 | 5.0 |
Fatness % | ≤5% | Conforms |
Arsenic | ≤5ppm | Conform |
Lead | ≤5ppm | Conform |
Total Plate Count | ≤3000cfu/g | Conform |
E.coli (per100g) | ≤30 max | Conform |
Pathogen | Negative | Negative |
Function:
1.Improvement of the food texture:
2. Improvement of the nutrition value of protein
3. Preparation of heat-resistant and water-fast film
4. Embedation of fat or fat-soluble substance.
5. Improving the flexibility water-holding ability of food.