Specifications

1. Transglutaminase
2. CAS:80146-85-6
3. Best price
4. Purity:99%
5. Sample available

Transglutaminase CAS No.: 80146-85-6

1.Product profile

Product name:Transglutaminase

CAS No.: 80146-85-6

Other Names: Glutaminylpeptide

MF: C27H44O3H2O

Purity:99%

2.Introduction

A transglutaminase is an enzyme that catalyzes the formation of a covalent bond between a free amine group and the gamma-carboxamide group of protein- or peptide-bound glutamine. Such an enzyme is classified as EC 2.3.2.13. Bonds formed by transglutaminase exhibit high resistance to proteolytic degradation (proteolysis).

Transglutaminase(TG), which 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, For example the emulsification,gelation,viscosity and high thermal-stability

The TG of our company, which is produced by modern biotechnology, As a new food improver, TG has gotten sanitation license. The company and product have passed ISO9001: 2000 quality system certification.

3. Properties

1.Improvement of the food texture: 

2. Improvement of the nutrition value of protein 

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.

 

 

4.Application of transglutaminase:

 

Category	product	function
Meat   Products	Meatball	improving   resilience, texture and taste
	canned meat	improving   texture and appearance
	frozen meat	improving   resilience, texture and taste
	reformed   meat	reforming   the meat
	ham	improving   taste and lengthening time of storage
	Sausage	improving   resilience, texture and taste
Aquatic   Products	Mashed fish   meat	improving   texture and appearance
	fish   product	strengthening   binding force
	mashed   shrimp	improving   texture and viscosity
Cereal   Product	Flour   product	improving   texture and flexibility
	baked food	improving   texture and increasing volume
	rice   product	improving   flexibility and viscosity
	bean   product	improving   flexibility
	biscuit	preventing   from softening
Dairy   Product	milk	improving   texture and taste
	yoghurt	improving   viscosity and taste
Others	Soya-bean   milk	improving   texture and taste
	jelly	improving   viscosity and taste
	quasi-sharks   fin	resembling   tasty food

 

5.Storage:

Keep under 10°C or freeze both opened & unopened

 

6.Shelf-life:

18 month from manufacturing date in the original unopened package