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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:

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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.

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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.



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