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|CAS No.:||80146-85-6||TG:||0.5%, 1%|
The price of transglutaminase enzyme is very high. Generally, enterprises want to add less transglutaminase enzyme when using it. 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) 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