Product introduction

Transglutaminase, also known as transglutaminase (TG), is a transferase that catalyzes the acyl transfer reaction, which can catalyze the cross-linking between protein molecules and bond protein molecules. It acts on a variety of substrate proteins, such as casein, gluten, myosin, etc. In addition, by adding transglutaminase (TG), while reducing the amount of raw meat, it can increase the amount of soybean protein isolate, starch and water, increase the product yield, reduce or maintain the production cost, and significantly improve the elasticity and taste of meatballs.

Scope of application

TG products are widely used for bonding all kinds of beef, pork, chicken and all kinds of ground meat, and can also cross-link various non-meat proteins to meat proteins to improve the flavor and taste of meat products.

Optimum pH

6

pH Stability

5.0-8.0

Optimum temperature

50℃

Thermal stability

45℃-55℃

Inhibitors

Heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidizing agents.

Matters needing attention

Transglutaminase is a pure natural enzyme, which is a protein. Eating food using enzyme preparations is as good as eating food containing protein, which is beneficial to the human body. For some sensitive people, direct ingestion of highly concentrated enzyme powder or aerosol droplets may cause allergy, and prolonged exposure may irritate skin, eyes and mucosal tissues.

It is recommended to wear a mask, eye mask and other protective equipment during the operation. The remaining or spilled enzyme powder should be treated in time.

Transglutaminase is a bioactive substance and should be avoided in contact with it during storage or use.

Note：Product information may be optimized and upgraded. Please refer to the actual label information for accuracy.