Transglutaminase, an acyltransferase, can catalyze the cross-linking and polymerization between the same or different protein molecules to improve and enhance the performance of food proteins, such as emulsification, gel, viscosity and thermal stability. Applied to sausages, ham sausages, bacon, imitation meat, minced meat bonding, yogurt, and noodle processing.
Transglutaminase, an acyltransferase, can catalyze the cross-linking and polymerization between the same or different protein molecules to improve and enhance the performance of food proteins, such as emulsification, gel, viscosity and thermal stability. Applied to sausages, ham sausages, bacon, imitation meat, minced meat bonding, yogurt, and noodle processing.
| Origin | Nanning, Guangxi, China |
| Physical properties | Light yellow powder |
| Enzyme activity | 1000U/G |
| Odor | distinctive smell |
| Solubility | soluble in water |
| Fineness | 40 mesh, 60 mesh, 80 mesh (Customizable on demand) |
| Optimal pH value | 5.0-8.0 |
| Optimal temperature | 0-10℃ |
| Product execution standards | GB1886.174-2016 |
| Addition amount | 1-1.5% |
| Enzymatic hydrolysis time | 4-6 hours |
| Certification | HALAL certificate |
| ISO Quality System Certification | |
| FSSC22000 Food Safety System Certification | |
| Product specifications | Inner packaging: 1kg/bag, 5kg/bag, 20kg/bag. |
| Outer packaging: cardboard box, cardboard drum. |
Applications
| Minced meat binding | Sliced meat binding | Sausage and ham production | Plant protein binding |
Notices
1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;
2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.
3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.
4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.
