Transglutaminase (TG enzyme) Applications

Product description

Transglutaminase is a natural enzyme preparation that can catalyze the formation of isopeptide bonds between proteins to modify proteins. TG enzyme can catalyze protein cross-linking, deamidation and glycosylation reactions. The molecular cross-linking mediated by TG enzyme can improve the thermal stability and water holding capacity of protein，help to form a strong gel，improve the quality of protein products，and can be used to improve the hardness，viscosity，elasticity and water holding capacity of food.

Molecular weight: about 38000Da

Three-dimensional structure:

Product characteristics

●Good adhesion effect：the molecular cross-linking and stability of TG enzyme catalysis，and the bonded meat will not disperse under freezing，kneading and cooking conditions.

●Wide range of applicable pH：the optimal range is about pH6.0，which can maintain good activity between pH5.0 and 8.0，and is suitable for most food processing.

●Suitable for different processing temperatures：the best reaction temperature for glutamine transaminase activity is about 50℃，but the same effect can be achieved by appropriately extending the reaction time at low temperature，which is suitable for the production of a variety of foods.

●Safe to use：TG enzyme exists in various organisms，and the products formed by its catalysis naturally exist. People’s daily diet contains these substances.

Summary of the benefits of MTG in food applications

●Package：1kg in vacuum packaging，20bags in 1 carton

●Specification of enzyme activity：100U/g、120U/g、1000U/g、1200U/g and other customized enzyme activity

●Shelf life & storage condition：12 months from manufacture date in the original unopened package. Handle with care and store in cool, dry, sealed condition and away from light. Once openrd the package，please use immediately.