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transglutaminase TG-A enzyme for surimi

China

TG-A

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Product Specification

CAS No. : - Other Names : - MF : - EINECS No. : - FEMA No. : - Type : - Brand Name : -

Product Description


Characteristics of transglutaminase:

 

 

Wide ph stability

Although the optimum ph of crude TGase is 6.0, it also functions with high activity in the wide range of ph 5.0 to 8.0. on account of this wide ph range, a variety of applications can be effective in various food processes, regardless of food type.

 

 

High thermal-stability

The optimum temperature of TGase is about 50. It also has high activity in the range of 45-55. A major advantage of TGase is that it becomes inactive when the internal temperature of food is at 75 or more in normal foods.

 

 

Strong binding force

The covaient bond cataiyzed by TGase is hard to rupture under the conditions of non-enzymic reactions. Once the minced meat which was treated by TGase is shaped, the shape is kept, even though it is frozen or sliced or cooked.

 

 

Application of transglutaminase:

 

Category

product

function

Meat Products

Meatball

improving resilience, texture and taste

canned meat

improving texture and appearance

frozen meat

improving resilience, texture and taste

reformed meat

reforming the meat

ham

improving taste and lengthening time of storage

Sausage

improving resilience, texture and taste

Aquatic Products

Mashed fish meat

improving texture and appearance

fish product

strengthening binding force

mashed shrimp

improving texture and viscosity

Cereal Product

 

Flour product

improving texture and flexibility

baked food

improving texture and increasing volume&a

Contact Us

Contact Person : mary

Company:Taixing Dongsheng Food Science&Technology Co., Ltd

Address:putou, Shanghai, Shanghai, China,

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mary < Taixing Dongsheng Food Science&Technology Co., Ltd >
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