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transglutaminase enzyme food additive, transglutaminase enzyme function

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transglutaminase enzyme food additive, transglutaminase enzyme function

China transglutaminase enzyme food additive, transglutaminase enzyme function supplier

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Product Details:

Place of Origin: CHINA
Brand Name: JIEJING
Certification: ISO KOSHER HALAL BRC

Payment & Shipping Terms:

Minimum Order Quantity: 100kg
Price: negotiable
Packaging Details: 1kg/bag, or 25kg/drum
Delivery Time: 10 days
Payment Terms: L/C, T/T
Supply Ability: 10MT
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Detailed Product Description
CAS No.: 80146-85-6 TG: 0.5%, 1%
Protein: 99%, 99.5%

Glutamine transaminase, also known as transglutaminase enzyme, is referred to as TG enzyme, which is widely found in humans, advanced animals, plants and microorganisms in nature. It is an acyltransferase that can catalyze the Cross-linking and polymerization between same or different protein molecules to improve and enhance the performance of food proteins, such as emulsification, gelation, viscosity and thermal stability.
 

The price of transglutaminase enzyme is very high. Generally, enterprises want to add less transglutaminase enzyme when using it as food additive. To achieve this goal, first consider from the aspects of raw materials and auxiliary materials:

1) Whether there are sufficient "reactable" glutamine residues in the raw materials And lysine residues; if not, appropriate excipients should be added to make up.

2) Whether the raw and auxiliary materials are easy to deteriorate, if they are easy to deteriorate, more TG should be added to shorten the reaction time required by TG. On the contrary, if the raw and auxiliary materials are not easy to deteriorate, a higher temperature reaction can be used. For example, the noodle product can be reacted at 25-40°C to reduce the amount of TG.

3) The PH value during TG action should be controlled between 5-8.

TG enzyme can improve the foaming, adhesiveness, emulsification, gelation, thickening and emulsification stability properties of protein, and then improve the appearance, flavor, taste and texture of protein-rich foods. It is widely used in meat products, dairy products, fish products, soy products and pasta products.

 

transglutaminase enzyme (TG enzyme)  food additive application in meat products

1.TG is used for minced meat reorganization

raw meat → ground meat → vacuum kneading (adding TG) → mold forming → 6℃-10℃ reaction for 8 hours → restructured meat → post-processing

Effect: TG can glue minced meat into a whole piece of meat

2.TG is used for low temperature emulsification sausage

raw meat → chopped (add TG) → vacuum enema → cooking → cooling → packaging → finished product

Effect: TG can improve the elasticity, texture, taste and flavor of sausage

 

 

Contact Details
Shandong Jiejing Group Corporation

Contact Person: Mr. Michael Cui

Tel: 86-633-8261370

Fax: 86-633-8235533

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