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Help CenterTransglutaminase CAS：80146-85-6 Food Grade Meat Glue
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TRANSGLUTAMINASE
DESCRIPTION
Transglutaminase is an enzyme which can catalyze the acyl transfer reaction,it can catalyze the combination reaction between Lysine from protein and hydroxyl acyl amino from Glutamic acid,to make covalent linkage to protein or polypeptide, and link the small molecules into large molecules,to form the small materials(block) into large material(block) .In that case to generate natural growth and improve protein’s gel property,plasticity,water binding capacity,water solubility and stability etc. Transglutaminase is also called as the binders,coagulants,thickeners and gluten agents for food processing.
CHARACTERISTICS
●Superacid binding capacity, to combine the meat from small piece into large piece, to ensure natural growth.
● Restore the self elasticity of meat,to make a stronger taste of meat.
● Increase the gluten degrees and elasticity of plant proteins.
● Replace gelatin, carrageenan and other accessories.
● Replace and reduce the use of phosphates.
● Increase the use of low-value raw material.
● Less addition for easier using.
SPECIFICATION(Supplying formulations based on customer requirements)
Product name |
Forms |
Enzyme Activity |
Transglutaminase |
Powder |
100u/g-2000u/g |
ENZYME ACTINITION DEFINITION
Activity is expressed by U/g, complies with the specifications of FCC Ⅳand JEFCA.
APPLICATIONS：
Meat Products |
A variety of restructuring meat product like steaks, chops, meatloaf, beef, sheep, meat bacon etc. All kinds of meatballs, ham, Taiwan Sausage, ham etc. |
|
Surimi products
|
Roe bonding, Fuzhou high elasticity fish balls, Singapore soft fish balls, fish cake, fish tofu, fish cake, etc. |
Vegetable protein products |
Chiba tofu, QQ tofu, vegetarian food products etc. |
Dairy products |
Cheese, Solidifying yoghurt, stirred yoghurt, etc. |
Flour product |
Various types of bread, flour, steamed bread etc. |
Other products |
Eggs foaming improvement etc.We can offer one to one custom developed technical services and application solutions base on customers' requirements. |
Application Conditions / Usage
Raw material preparation (low value meat, ordinary soy protein, low-gluten powder etc.)
Enzyme bonding (only 0.1%, you can achieve amazing bonding effect)
Forming (only meat bonded processing)
Frozen (only meat bonded processing)
USAGE
● The reaction temperature is 45-55 ℃, pH 6.0-8.0, enzyme dosage of 0.1 to 0.3% (in material weight), Temperature, pH, added, reaction time can make appropriate changes based on different substrates.
● The optimal dosage of enzyme added production should follow the specific produce circumstances, please feel free to email us or call us.
PACKAGING
Inner packaging:1kg/bag,5kg/bag
Outer packaging:20kg/paper box, 25kg/drum.
STOREGE AND SHELF LIFE
● Normal room temperature in a cool, dry environment away from light, avoid high temperature, moisture, and direct sunlight, the shelf life is 12 months.
● Too long storage time or adverse storage conditions will occur different degrees reduction for the enzyme activity , proper addition for dosage will be required when using.
SAFETY
If in-taking an overdose of enzyme powder or droplet, it may cause allergic.
Long-term touch has stimulation to the skin, eyes and mucous membrane tissue.
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