Food Grade Transglutaminase Enzyme for Protein Adhesive 100-2000 Iu/G

• CAS No.: 80146-85-6
• Formula: C27h44o3H2O
• EINECS: 80146-85-6
• Nutritional Value: Nutritional
• Certification: ISO, FDA, HACCP
• Packaging Material: Plastic
• Model NO.: AR67
• Storage Method: Normal
• Shelf Life: Months
• Type: Enzyme Preparations
• Transport Package: by Sea in Barrel or Bag
• Specification: 25kg/Barrel or Bag
• Trademark: ALLRIGHT G. C.
• Origin: Shandong
• Production Capacity: 60metric Ton/Metric Tons Per Month

Product Description

Product Description
Food grade transglutaminase enzyme for protein adhesive

Transglutaminase (TG) is an enzyme which can catalyze the reaction of transamination. It catalyzes the L-Lysine's r-aroylamino-hydroxybutyrate binding to the glutamic acid's. So the covalent crosslinking among the proteins or peptides is happened and the polymer of covalent compounds is formed. In the food industry, TG is applied to improve several functional characteristics of meat and protein products, such as improving the meat's structure, gel characteristic, elasticity, keeping the water and grease and so on. At the same time, the lysine is protected which preventing the maillard reaction.

Characteristics
Declared Activity	100 u/g;1000u/g
Physical Form	White Powder
Odour	Normal microbial fermentation odour.
pH	5.0-8.0 ,optimum 6.0
Tempreture	45ºC-55ºC,50ºC
SPECIFICATIONS
ITEMS	Lower Limit	Upper Limit
enymes activity	100u/g
Lead		5 mg/kg
Arsenic		3 mg/kg
Total viable count		50,000 CFU/g
Coliform Bacteria		30 CFU/g
Escherichia coli		10 CFU/g
		3 MPN/g
Salmonella	Not Detected/25g

FUNCTIONS & BENEFITS
In cooked products such as roast beef, ham, hot dogs, bologna and similar products provides a better texture and juiciness.

1.TG in Meat Extension
Extends red meat, poultry and fish
Increase yield
Maintains original colour
Tenderizes meat
Phosphate free

2. TG in Dairy Products
Raises the viscosity and consistency
Reduces water synereses and whey separation
Increases cheese yield up to 13-15%
Promotes stability
Enhances yogurt gel strength

3. TG in Meat, Poultry and Fish Products
Natural cross-link
Restructure to any size
Adds high value
Does not influence flavour
Easy to handle

4. TG in Ham, Sausages and Surimi Products
Improves texture, bite, yield and quality
Reduces slicing loss
Perfect for low salt production
Shortens ripening time
Reduces surimi mass

5. TG in Backing Products
Improves the dough elasticity, volume and texture
Improves flour with low gluten content
Indicated for Bakery products such as bread, pastries, puff pastries and gluten free products


ADVANTAGES
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.

PACKAGE DAN STORAGE
Pactage
Packaging specification: 25kgs/drum; 1,125kgs/drum or as your request.
Storage

Best Before
When stored as recommended, the product is best used within 12 months from date of delivery.
Shelf Life
12 months at 25ºC, activity remain ≥90%. Increase dosage after shelf life.
Storage Conditions
This product should be stored in a cool and dry place in sealed container, avoiding insolation, high temperature and damp. The product has been formulated for optimal stability. Extended storage or adverse conditions such as higher temperature or higher humidity may lead to a higher dosage requirement.

SAFETY
Enzyme preparations are proteins, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.