Product Name: Sinzym TG1000
Enzyme: Transglutaminase
Synonyms:Transglutaminase, protein-glutamine �³-glutamyltransferase, TG, TGase
Appearance:
White to light brown powder
Origin:
Streptoverticillium mobaraense
Application:
Bread improver, Dietary Supplements, Animal Feed
Total Aerobic Plate Count:
10,000 CFU/G max
Coliforms:
30 MPN/G max
Escherichia Coli
None Detected
Salmonella
None Detected
Antibiotic activity
None Detected
Efficacies:
-Reduced syneresis (water loss) in yogurt
-Improved the texture of chees
Description:
A strong protein cross-linking (connecting residues of the amino acid L-glutamine to the amino acid L-lysine) enzyme preparation using in modifying proteins and offering great benefits for meat, dairy, dough/pasta and bakery products. The product is produced by fermentation with a selected strain of a microorganism.
Usage rate:
The recommended dose rate is usually 5-50 ppm, but it could be optimized in the different material or production process (within a different temperature, pH and processing time).
For frozen dough application, normally 10-40 ppm. For dairy application, Yogurt-set during 8-33 ppm (Mid-east area case 10-12 ppm); Yougurt-stirred during 12-50 ppm (India area case 12-19 ppm); Cheese during 2.5-50 ppm.
For meat application, 10-15 g have to be mixed with 100 kg of the meat raw material, hold for a few minutes or several hours (depends on dosage and temperature) at 5-50 centigrade. Dramatically improved effects are obtained with the addition of 500 to 1000 g sodium caseinate per 100 kg raw meat together with the enzyme. In some cases up to 3 kg sodium caseinate per 100 kg raw meat further increases binding strength and firmness. If caseinate added together with the TG sodium chloride is not necessarily need. Nevertheless a dosage of up to 3 kg improves binding in restructured meat. Without caseinate addition sodium chloride is needed to partially dissolve the meat surface for the release of free protein ends, which react with the transglutaminase.
Application range:
Active at proofing temperatures and at temperature up to 50-65 centigrade. Enzyme will be inactivated quickly above 65 centigrade.
Packing:
10/20kg per Paper Carton; it is available in different types of packaging. Please contact the sales representative for more information.
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Food Chemical AND Additives Citric Acid (Monohydrous and Anhydrous)
Food Chemical And Additives Sodium Citrate
Food Chemical And Additives Mono Calcium Phosphate
Food Chemical And Additives Di Calcium Phosphate
Food Chemical And Additives Sodium Acid Pyro Phosphate
Phosphates and Nitrates
