Complaint
Meatball practice reference: Mince the meat and add ice water, seasoning, protein isolate, starch and other accessories at 4ºC.After adding TG enzyme and stirring evenly, they were squeezed to set up the shape in warm water at 50ºC for 20 minutes. When the mold is set, cook it for 20 minutes.
Recommended dosage: 1‰-3‰ of the total material weight
Product Name | Transglutaminase | Sample | Available |
Appearance | White color | Test Method | HPLC |
MOQ | 1kg | Grade | Food Grade |
1. Transglutaminase (TG) improvement of the food texture;
2. Transglutaminase (TG) improvement of the nutrition value of protein ;
3. Transglutaminase (TG) preparation of heat-resistant and water-fast film;
4. Transglutaminase (TG) embedation of fat or fat-soluble substance.
5. Transglutaminase (TG) improving the flexibility water-holding ability of food.
Apply in the food industry:
1. Wide ph stability:Although the optimum ph of crude TGase is 6.0, it also functions with high activity in the wide range of ph 5.0 to 8.0. on account of this wide ph range, a variety of applications can be effective in various food processes, regardless of food type.
2. High thermal-stability
The optimum temperature of TGase is about 50. It also has high activity in the range of 45-55. A major advantage of TGase is that it becomes inactive when the internal temperature of food is at 75 or more in normal foods.
3. Strong binding force
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.
