Enzyme Preparations Standardized Transglutaminase Powder

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Enzyme Preparations Standardized Transglutaminase Powder

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Enzyme Preparations Standardized Transglutaminase Powder

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CAS No.:
9001-62-1
Formula:
C27h44o3H2O
EINECS:
N/a
Nutritional Value:
Non-nutritional
Packaging Material:
Bag
Storage Method:
Normal

Product Description

Product Description
standardized transglutaminase that catalyze the acyl transfer reactions between γ-carboxyamide group of glutamine residues and ε-amino groups of lysine residues, generating new covalent intra- and intermolecular bonds.

Application areas

Meat, seafood, dairy, bakery, and soy bean foods.

Potential benefits

1. Increase gel strength and viscosity, optimize thickening. 2. Reduce syneresis with a smoother surface. 3. Improve texture and taste.

Directions for use

Suitable for use in protein food products. It can be added as a pre-hydrated slurry or as a dry powder. Depending on the application, one method may be preferred over others. In case of any need, contact our technicians for support.

Usage levels

The following general guidelines can be given: Sausage 0.1%-0.3% Seafood 0.1%-0.5% Dairy 0.03%-0.1% Bakery 0.007%-0.01%

Storage Condition

Keep under cool (chilling or frozen are the best) and dry condition, away from sunlight directly and avoid exposure to the air. Once opened, product should be used immediately or resealed and frozen.

Specification

Physical/chemical specifications
Appearance	Light beige powder
TG Activity	100 u/g
Loss on Drying	Not more than 10%

Microbiological specifications
Total plate count	Max. 5,000 CFU/g
Salmonella	Negative/ 25 g
Coliforms	Max. 30 CFU/g
E.coli	Negative/ 25 g

Heavey metal specifications
Lead	Not more than 5 ppm
Arsenic	Not more than 5 ppm

Liquid/Powder Enzyme High Temperature Starch Enzyme Enzyme Preparations Standardized Transglutaminase Powder