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Transglutaminase-TG Enzyme

Category:Enzyme Preparations
Number of views:34
发布时间：2026-01-16 00:00:00

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Product overview

1.Description

The product is obtained by deep fermentation of Streptomyces mobaraensis.
It is widely used in the processing of meat products, dairy products, vegetable protein and flour products etc.

2.Working Mechanism
Transglutaminase, abbreviated as TG enzyme, is a polymerase that catalyzes intramolecular or intermolecular ligation of proteins. It can catalyze the link between E-amino on lysine residue and y-hydroxy amide group on glutamine residue. This linkage has a significant effect on the properties of the protein, gelling ability.thermal stability and water holding capacity, thereby improving the structural and functional properties of the protein, giving the food protein a unique texture and mouthfeel.

Properties
1.Effective Temperature: 0-55 ℃, optimum 40-55 ℃
2.p H: Effective Range: 2.0-12.0, optimum range2.5-9.0
3.The effect of enzymes is affected by temperature and time, within the effective temperature, the reaction time is less when the temperature is high, while the reaction time will be more under low temperature circum stance which can slow down the reaction rate.

Specification
1.Solid type: White to Light Yel low Powder 100 u/g.120u/g, 160u/g, 1000u/g. 2000u/g. Enzyme activity can be customized.
2.Activity DefinitionThe amount of enzyme needed to catalyze substrate to produce 1umol of hydroxamic acid per minute at 37℃.рH 6.0.Standard : GB1886. 174-2016.

Application Guide
1.In the meat processing industry (intest ines, meatbal ls, surimi, minced meat, bacon), it has the advantages of improving elasticity. yield and taste. The recommended dosage: 0.1%~1%.
2.In the dairy processing industry, it can increase water holding capacity of the yogurt and replace some stabi lizers; when used in the production of cheese, it can increase the hardness and strength of the cheese and . also the yield. The recommended dosage: 0. 05% -0. 2%
3.In the vegetable protein processing industry (Chiba Tofu, Lactone Tofu. Protein Powder), it gives the product a unique taste, and improves emulsification and gelation. The recommended dosage: 0.1%-0.4%
4.In the flour processing industry, it can improve the internal structure of the dough and improve the elasticity and boiling resistance of the noodles. The recommended dosage: 0.1%-0.4%AlI dosage based on substrate quality , enzyme activity is 100 u/g.

Package and Storage
Powder Products:1kg/bag and 5kg/bag. 20kg/Carton, also can be customized.This product is a biologically active substance, high temperature, strong acid and alkali will cause enzyme inactivation. Avoid sun exposure and moisture during transportation and storage.

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Transglutaminase-TG Enzyme