Food Grade 100-2000 Iu/G Transglutaminase Enzyme CAS 80146-85-6

• CAS No.: 80146-85-6
• Formula: C27h44o3H2O
• EINECS: 226-214-6
• Nutritional Value: Nutritional
• Certification: ISO, FDA
• Packaging Material: Plastic
• Model NO.: FA086
• Storage Method: Normal
• Shelf Life: >12 Months
• Type: Enzyme Preparations
• Transport Package: as Required
• Specification: 25kg/Drum, DRUM, Aluminum Foil Bag
• Trademark: ALLRIGHT G. C.
• Origin: Shandong
• Production Capacity: 60000 Kilogram/Kilograms Per Month

Product Description

Food Grade Transglutaminase Enzyme CAS 80146-85-6

Glutamine Transaminase is an enzyme that catalyzes the formation of a covalent bond between a free amine group and the gamma-carboxamide group of protein- or peptide-bound glutamine. Such an enzyme is classified as EC 2.3.2.13. Bonds formed by glutamine transaminase exhibit high resistance to proteolytic degradation (proteolysis).

Glutamine Transaminase(TG), which widely distributed in human bodies, advanced animals, plants and microorganisms. It can catalyzes the reactions of cross-linking intra-and intermolecular of proteins, thus TG can improve the capability of the food protein, For example the emulsification,gelation,viscosity and high thermal-stability

Glutamine Transaminase Improvement of the food texture: TG can improve the important properties of protein by catalyzing the formation of cross-links intra- and inter molecule of proteins. If the product is applied in the production of reformed meat, it can not only cohere the dogmeat together, but also attach the non-meat protein to meat protein with cross-links, thus greatly improving the taste, flavor, texture and nutrition value of meat products. 
Glutamine Transaminase Improvement of the nutrition value of protein: TG can make the essential amino acid(such as lysine) of human bodies covalently cross-linked with protein to prevent the amino acids from being destroyed by Maillard reaction, which results in the improvement of the nutrition value of protein. Glutamine Transaminase can also be used to introduce the absent amino acids into protein with unideal compositions. People in developing countries are especially interested in this aspect. 
Glutamine Transaminase Preparation of heat-resistant and water-fast film: When the Glutamine Transaminase-catalyzed casein is dehydrated, a water- insoluble film is obtained. This film can be hydrolyzed by chymotrypsin. Therefore, it is an edible film that can be used as food packaging material.
Glutamine Transaminase Embedation of fat or fat-soluble substance. 
Glutamine Transaminase Improving the flexibility water-holding ability of food.

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
	rice product	improving flexibility and viscosity
	bean product	improving flexibility
	biscuit	preventing from softening
Dairy Product	milk	improving texture and taste
	yoghurt	improving viscosity and taste

Specification

Item	Standard	Item	Standard
Appearance	White or almost white	Molecular weight	(0.8-1.2)*106
Identify	Infrared absorption	Bulk density	0.2-0.5g/cm3
Glucuronic acid	Glucuronic acid	Protein	≤0.1%
Sodium hyaluronate	95.0-105.0%	Chlorides	≤0.5%
PH(0.5% aq. sol., 25ºC)	5.0~8.5	ash content	<13%
Absorbance(0.5% aq. sol., 25ºC)	A280nm≤0.25	Residue on ignition	≤20.0%
Appearance of Solution	T550nm≥99.0%	Heavy metal (as Pb)	≤20mg/kg
Loss on drying	≤10.0%	Iron	≤2mg/kg
Intrinsic viscosity	16.6-17.7 dL/g	Arsenic	≤2mg/kg
Bacteria counts	≤100cfu/g	Staphylococcus aureus	Negative/g
Molds & Yeasts	≤10cfu/g	Salmonella	Negative/