Complaint
Transglutaminase(TG) is 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.
Functions:
1 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.
2 Improve the nutrition value of protein: TG can make the essential amino acid of human bodies covalently cross-linked with protein to prevent the amino acids from being destroyed by Maillard reaction. It can also be used to introduce the absent amino acids into protein with unideal compositions.
3 Preparation of heat-resistant and water-fast film
4 Embedation of fat or fat-soluble substance
5 Improving the flexibility water-holding ability of food
Specification:
| Test Item | Unit | The Standard | |
| Appearance | --- | White to off-white powder | |
| Transglutaminase Activity | u/g | 50-2000 | |
| Loss on Drying | % | 10Max. | |
| Inorganic Arsenic(as As2O3) | ppm | 3Max. | |
| Heavy Metals(as Pb) | ppm | 5Max | |
| Aerobic Bacterial Count | cfu/g | 50000Max. | |
| Coliform | MPN/g | 30Max. | |
| Escherichia Coli | MPN/g | 3Max. | |
| Salmonella | --- | Negative in 25g | |
| Antibacterial Activity | --- | Negative | |
1 Meat processing to replace some salt and phosphates
2 Fish products
3 Dairy
4 Noodles and bakery
Package:
1kg foil pouches, 1*10 per fiber carton
