Transglutaminase

Glutamine Transaminase Improvement of the food texture: TG can improve the important properties of protein by catalyzing the formation of cross-links intra- and inter molecule of proteins. If the product is applied in the production of reformed meat, it can not only cohere the dogmeat together, but also attach the non-meat protein to meat protein with cross-links, thus greatly improving the taste, flavor, texture and nutrition value of meat products.
Glutamine Transaminase Improvement of the nutrition value of protein: TG can make the essential amino acid (such as lysine) of human bodies covalently cross-linked with protein to prevent the amino acids from being destroyed by Maillard reaction, which results in the improvement of the nutrition value of protein. Glutamine Transaminase can also be used to introduce the absent amino acids into protein with unideal compositions. People in developing countries are especially interested in this aspect.
Glutamine Transaminase Preparation of heat-resistant and water-fast film: When the Glutamine Transaminase-catalyzed casein is dehydrated, a water- insoluble film is obtained. This film can be hydrolyzed by chymotrypsin. Therefore, it is an edible film that can be used as food packaging material.
Glutamine Transaminase Embedation of fat or fat-soluble substance.
Glutamine Transaminase Improving the flexibility water-holding ability of food.

Glutamine Transaminase Improvement of the food texture: TG can improve the important properties of protein by catalyzing the formation of cross-links intra- and inter molecule of proteins. If the product is applied in the production of reformed meat, it can not only cohere the dogmeat together, but also attach the non-meat protein to meat protein with cross-links, thus greatly improving the taste, flavor, texture and nutrition value of meat products.
Glutamine Transaminase Improvement of the nutrition value of protein: TG can make the essential amino acid (such as lysine) of human bodies covalently cross-linked with protein to prevent the amino acids from being destroyed by Maillard reaction, which results in the improvement of the nutrition value of protein. Glutamine Transaminase can also be used to introduce the absent amino acids into protein with unideal compositions. People in developing countries are especially interested in this aspect.
Glutamine Transaminase Preparation of heat-resistant and water-fast film: When the Glutamine Transaminase-catalyzed casein is dehydrated, a water- insoluble film is obtained. This film can be hydrolyzed by chymotrypsin. Therefore, it is an edible film that can be used as food packaging material.
Glutamine Transaminase Embedation of fat or fat-soluble substance.
Glutamine Transaminase Improving the flexibility water-holding ability of food.

Transglutaminase (TG) for Dairy and meat industry

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.

We are offering food enzymes, like as transglutaminase with activity: 100i/u, 120i/u, 250i/u, 500i/u, 1000i/u, 2000i/u, 10000i/u. Package vacuum foil bag in carton boxes.