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Shandong Longda Bio-Products Transglutaminase

Shandong Longda Bio-Products Transglutaminase is obtained by deep fermentation of Streptomyces mobaraensis. It is widely used in the processing of meat products, dairy products, vegetable protein and flour products etc.

Ingredient Name: Transglutaminase

Functions: Enzyme

Physical Form: Powder, Solid

End Uses: Dairy Products, Processed Meat Products

    Knowde Enhanced TDS

    Identification & Functionality

    Enzyme Type

    Transglutaminase

    Ingredient Name

    Transglutaminase

    Food Ingredients Functions

    Enzyme

    Ingredients
    Transglutaminase
    Technologies

    Food Ingredients

    Product Families

    Food Ingredients — Functional Additives

    Enzymes & Starter Cultures

    Applications & Uses

    Markets

    Food & Nutrition

    Applications

    Food & Nutrition — Food

    Dairy,

    Meat, Poultry & Seafood

    Food & Nutrition Applications

    Dairy Products,

    Processed Meat Products

    Working Mechanism

    Transglutaminase, abbreviated as TG enzyme, is a polymerase that catalyzes intramolecular or intermolecular ligation of proteins. It can catalyze the Ilink between E-amino on lysine residue and Y-hydroxy amide group on glutamine residue. This linkage has a significant effect on the properties of the protein, gelling ability. thermal stability and water holding capacity, thereby improving the structural and functional properties of the protein, giving the food protein a unique texture and mouthfeel.

    Application Guide
    • In the meat processing industry (intestines. meatbal ls, sur imi, minced meat. bacon), it has the advantages of improving elasticity, yield and taste. The recommended dosage: 0.1% - 1%.
    • In the dairy processing industry: it can increase water holding capacity of the yogurt and replace some stabilizers; when used in the production of cheese, it can increase the hardness and strength of the cheese and also the yield. The recommended dosage: 0.05%-0.2%.
    • In the vegetable protein processing industry (Chiba Tofu, Lactone Tofu, Prote in Powder), it gives the product a unique taste, and improves emulsification and gelation. The recommended dosage: 0.1%- 0.4%.
    • In the flour process ing industry: it can improve the internal structure of the dough and improve the elasticity and boiling resistance of the noodles. The recommended dosage: 0.1-0.45. All dosage based on substrate quality, enzyme activity is 100 u/g.

    Properties

    Physical Form

    Powder,

    Solid

    Typical Properties
    ValueUnitsTest Method / Conditions
    Effective Temperature30-55°C-
    Optimum Temperature40-55°C-
    Effective pH2.0-12.0--
    Optimum pH2.5-9.0--

    Technical Details & Test Data

    Specifications
    • The effect of enzymes is affected by temperature and time, within the effective temperature, the reaction time is less when the temperature is high, while the reaction time will be more under low temperature circumstance which can slow down the reaction rate.
    • Solid type: White to Light Yellow Powder 100 u/g, 120u/g, 160u/s, 1000u/g, 2000u/g. Enzyme activity can be customized.
    • Activity Definition: The amount of enzyme needed to catalyze substrate to produce 1 micromol of hydroxamic acid per minute at 37°C, pH 6.0.
    • Standard: GB1886. 174-2016

    Packaging & Availability

    Packaging Type

    Bags

    Packaging
    • Powder Products: 1kg/bag and 5kg/bag.
    • 20kg/Carton also can be customized.

    Storage & Handling

    Storage

    This product is a biologically active substance, high temperature, strong acid and alkali will cause enzyme inactivation. Avoid sun exposure and moisture during transportation and storage.