Shandong Longda Bio-Products Transglutaminase

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

	Value	Units	Test Method / Conditions
Effective Temperature	30-55	°C	-
Optimum Temperature	40-55	°C	-
Effective pH	2.0-12.0	-	-
Optimum pH	2.5-9.0	-	-

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.