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Transglutaminase

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TG enzyme (glutamine transaminase) is an enzyme produced by microbial fermentation, which can catalyze the formation of covalent bonds between lysine and glutamate in protein amino acids.This kind of crosslinking has a significant effect on the properties, gelation ability, thermal stability and water retention of proteins, so as to improve the structure and functional properties of proteins and give food proteins a unique texture and taste.Therefore, transaminase has been widely used in the food processing industry such as meat products, aquatic products, soybean products, flour products, rice products and dairy products.

Glutamine transaminase is also called the turn glutaminase enzyme (TG) is composed of the molecular weight of about 38000 331 amino monomer with active center of protein, its catalytic protein polypeptide intramolecular and intermolecular covalent cross-linking occurs, so as to improve the structure and function of protein, such as the nature of protein, foaming, emulsification, emulsifying stability, thermal stability, water retention, and ability to gel effect is remarkable, and thus improve the food flavor, taste, texture and appearance, etc.TG enzyme can be obtained by adding 0.1-0.3% at 40 ~ 45℃ and ph6-7.

Chinese name glutamine transaminase

Foreign names Transglutaminase

Don't call it transglutaminase

Main raw materials TG 0.5% 1%, protein 99.5% 99%

The main function of food is to improve the functional properties of various proteins and catalyze inter-protein (or intra-protein) acyl transfer reaction

Storage method should be sealed and stored in low temperature (10℃ or less) to prevent moisture absorption and long time contact with air.The enzyme should be dispersed and stirred evenly in the system.


Product function cha

Product function characteristics

1.Very strong adhesion.Covalent products catalyzed by TG enzyme are hard to break under normal non-enzyme catalyzed conditions. Therefore, after forming the ground meat with TG, it will not break apart after freezing, slicing and cooking.

2.PH stability is good.The optimum PH of TG was 6.0, but TG enzyme still had high activity in the range of PH5.0 ~ 8.0.

3.High thermal stability.The optimum temperature of TG enzyme is about 50℃ and it has high activity in the range of 45℃ to 55℃.Especially in the protein food system, the thermal stability of TG will be significantly improved, which prevents it from being quickly inactivated in the general food processing.

4.In the process of protein reaction catalyzed by TG enzymes, temperature (within the enzyme activity temperature) is negatively correlated with time: high reaction temperature and short reaction time;Conversely, the lower the temperature, the longer the time.The physicochemical properties of different types of video determine the relationship between temperature and time in the reaction process.The following table shows the time required for TG to perform the same reaction with PH value of 6.0, 50℃ and 10 minutes at each temperature:

Temperature 5 ℃ to 15 ℃ 20 ℃ to 30 ℃, 40 ℃

Time (min) 240105703540

5.Safe use.Since TG enzyme is widely found in animal tissues, people have been eating food containing lysine isopeptide bonds catalyzed by TG. Therefore, food produced by TG enzyme is not only safe for human body, but also beneficial to human health.


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