• Transgiutaminaso (Hereinafter referred to as TG enzyme)
Transgiutaminaso (Hereinafter referred to as TG enzyme)
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Transgiutaminaso (Hereinafter referred to as TG enzyme)

Transgiutaminaso (Hereinafter referred to as TG enzyme)

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  • Product Description
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    Transgiutaminaso (Hereinafter referred to as TG enzyme)

    Product Feature

    Name of Product

    Transgiutaminaso

    Grade

    Food Grade

    Appearance

    White powder

    Components

    Transgiutaminaso,starch.

    Strain

    Streptoverticillium mobaraense

    Production Method

    It is a enzyme preparation product produced by Streptoverticillium mobaraense fermentation, Sterilization by pressure filtration, membrane concentration, spray drying.

    Working Condition

    Temperature: 0-65, optimum 45-55

    pH: 4.0-10.0, optimum 6.0-7.0

    Application Field

    TG enzyme can be applied to meatball, ground meat recombination, aquatic products, ham, sausage, noodles, tofu, dairy products and other products.

    Usage

    Add directly to raw materials;

    Dosage

    Needs to be determined by experiments in different industries.

    Efficacy

    TG enzyme can catalyze the cross-linking between protein molecules, the connection between protein and amino acids, and the hydrolysis of glutamine residues in protein molecules. TG enzyme is a healthy, efficient and safe food additive. It has remarkable effect on foaming, emulsifying stability, water retention and gel ability of protein, so as to improve the nutritional value, flavor, taste, texture and appearance of food

    Product Specification

    Activityu/mL

    ≥200

    Pb (mg/kg)

    ≤5

    Arsenic (in As)mg/kg

    ≤3

    1. coliCFU/g

    ≤30

    Colon Bacillus25g

    10

    Total count colonyCFU/g

     ≤50000

    Salmonella 25g

    Absent

    Antimicrobial Activity /g

    Absent

    Loss on drying

    ≤8%

    Packaging

    25kgs/drum (or according to customer’s requirement)

    Storage Condition

    Shelf Life

    12 months

    Temperature

    0-25

    Storage Condition

    This product should be stored in a dry place under 25, avoiding sunlight and direct contiguity with air for a long time.

    Safety Information

    Enzyme preparations belong to protein, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or mucous membrane of nose, so any direct contiguity with human body should be avoided. Details please refer to Material Safety Data Sheet.

Transgiutaminaso (Hereinafter referred to as TG enzyme)

Transgiutaminaso (Hereinafter referred to as TG enzyme)

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