Improvement Nutrition Value of Protein and Food Texture Food Grade Transglutaminase Enzyme Tg

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

Model NO.
80146-85-6
CAS
80146-85-6
Formula
C27h44o3H2O
Einecs
226-214-6
Model No.
Transglutaminase
Grade
Food Grade
Appearance
White Powder
Test Method
HPLC
Trademark
Mainherb
Transport Package
1kg. 25kg
Specification
99%
Origin
China
Model NO.
80146-85-6
CAS
80146-85-6
Formula
C27h44o3H2O
Einecs
226-214-6
Model No.
Transglutaminase
Grade
Food Grade
Appearance
White Powder
Test Method
HPLC
Trademark
Mainherb
Transport Package
1kg. 25kg
Specification
99%
Origin
China

Improvement Nutrition Value of Protein and Food Texture Food Grade Transglutaminase Enzyme TgProducts 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.
 

Improvement Nutrition Value of Protein and Food Texture Food Grade Transglutaminase Enzyme TgApplication:
1. The role of TG in meat processing: improve texture, taste, and promote cross-linking.
2. Application in dairy products: improve stability, viscosity, and reduce whey precipitation.
3. Application in noodle products: improve quality and increase yield.
4. The role of soy protein: improve the properties of the product and increase the nutritional value of the product.

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