Transglutaminase

Description:

Transglutaminase is obtained by deep fermentation of Streptomyces mobaraensis. It is widely used in manufacture of food, textile, pharmaceutical and other industries etc . especially in the food industry, such as processing of meat products, dairy products processing, vegetable protein processing and processing of pasta products etc .
 
Working Mechanism:
Transglutaminase, abbreviated as TG enzyme, is a polymerase that catalyzes intramolecular or intermolecular ligation of proteins. The main link is between the ε-amino group on the lysine residue and the γ-hydroxy amide group on the glutamine residue. This linkage has a significant effects on the properties of the protein, gelling ability, thermal stability and water holding capacity, thereby improving the structural and functional properties of the protein, giving the food protein a unique texture and mouth feel.
 
Properties:
1. Effective Temperature : 30-55 ℃, optimum 40-50 ℃
 2. p H : Effective Range of transglutaminase : 2.0-12.0, optimum range 2.5-9.5
3. Effect of Metal Ion on Enzyme activity : 1mmol/L Na+ have activate function for the enzyme. K+,Ca2+ ,Mn2+,Mg2+,Zn2+ have no significant effect on enzyme activity , Fe3+,Cu2+ inhibit function for the enzyme.
4. The effect of transglutaminase is affected by temperature and time , within the effective temperature ,the reaction time is less when temperature is high ,while the reaction time will be more under low temperature circumstance which can slow down the reaction rate .
 
Specification:
1. Solid type: Transglutaminase is white to Light Yellow Powder 100 u/g 120 u/g, 160 u/g ,1000 u/g , 2000 u/g,it can be made according to customer’s need.
definition The amount of enzyme needed to catalyze substrate to producing 1 μmol of hydroxamic acid per min at PH 6.0 , 37℃.

Standard : GB1886.174-2016

 Application Guide:
1. In the meat processing industry (intestines, meatballs, surimi, minced meat, bacon), it has the advantages of improving elasticity, improving yield, and improving taste. The recommended dosage: 0.1%- 1% ( the dosage is based on substrate quality ,Enzyme activity is based on 100 u/g )
2. In the dairy processing industry, it can increase water holding capacity of the yogurt and replace some stabilizers; when used in the production of cheese, it can increase the hardness and strength of the cheese and increase the yield. The recommended dosage: 0.05%- 0.2% ( the dosage is based on substrate quality ,Enzyme activity is based on 100 u/g )
3. In the vegetable protein processing industry (Chiba Tofu, Lactone Tofu, Protein Powder), it gives the product a unique taste, improving emulsification and gelation. The recommended dosage: 0.1%- 0.4% ( the dosage is based on substrate quality ,Enzyme activity is based on 100 u/g )
4. In the pasta processing industry, it can improve the internal structure of the dough and improve the elasticity and boiling resistance of the noodles. The recommended dosage: 0.1%- 0.4% ( the dosage is based on substrate quality , Enzyme activity is based on 100 u/g )
Package and Storage:

Powder Products:1kg/bag and 5kg/bag. 25kg/Carton. Further package customizable. This product is organic biochemical substance, high temperature, strong acid & strong alkaline will cause inactivation of enzyme. So, avoid exposure to sunlight when being transported. Solid enzyme should avoid direct sunlight and rain. It should be kept in clean, cool and dry place, or you need to increase its dosage.

CERTIFICATE OF ANALYSIS

Packaging and storage

Solid food packaging bag, 25 kg / barrel.

Transglutaminase should be stored in dry, cool and well ventilated places away from the sun, heat.

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