Factory Supply Low Cost High Quality Food Grade Transglutaminase CAS No 80146-85-6

• CAS No.: 80146-85-6
• Formula: C27h44o3H2O
• EINECS: 226-214-6
• Nutritional Value: Nutritional
• Certification: BRC, ISO, FDA, HACCP
• Packaging Material: Plastic
• Model NO.: TGY-2023050905
• Storage Method: Normal
• Shelf Life: >12 Months
• Type: Glutamine Transaminase
• Product Name: Transglutaminase
• Storage: Cool Dried Storage
• Determination Method: HPLC
• Application Field: Food
• Appearance: White Powder
• MOQ: 1kg
• Suitable for: Elderly, Children, Adult
• Mf: C4h11n3o3
• Transport Package: 1kg/Foil Bag 25kg/Drum
• Specification: HPLC 99%
• Trademark: TGY
• Origin: Xi′an, Shaanxi, China
• HS Code: 3507909090
• Production Capacity: 2500kg/Month

Product Description

Glutamine transaminase, also known as transglutaminase (TGase), is a monomeric protein with an active center composed of 331 amino groups and a molecular weight of about 38,000. It can catalyze the covalent cross-linking of protein and polypeptide within and between molecules. , So as to improve the structure and function of the protein, and have significant effects on the properties of the protein such as foaming, emulsification, emulsification stability, thermal stability, water retention, and gel capacity, thereby improving the flavor, mouthfeel, texture and Appearance, etc.

Pruduct name	Transglutaminase
CAS	80146-85-6
MF	C27H44O3H2O
MW	0
EINECS	232-554-6
Solubility	H2O: soluble1.0mg/mL, clear
Storage condition	-20°C

1. Meat bonding
TG enzyme can catalyze the cross-linking of protein molecules to bind meat protein. After being processed by this enzyme, the minced meat will not disperse after freezing, slicing and cooking. It is commonly used in the processing of fat beef, fat mutton roll and steak.
2. Hot dog and ham sausage
TG enzyme can not only bond the minced meat together, but also crosslink all kinds of non meat proteins onto the meat protein, which can significantly improve the taste, flavor and structure of meat products. For example, processing ham food such as corn hot dog sausage and mushroom ham sausage can increase its elasticity and crispness, and improve the texture and taste of ham sausage.
3. Processing of fish balls and meatballs
TG enzyme can also be used in the processing of fish balls and meat balls to promote the buns filling and dumpling meat stuffing to agglomerate. The fish ball meatballs processed with TG enzyme have good elasticity, good shape, good taste, and safety and health.
4. Dairy processing
TG enzyme can replace stabilizer in the processing of yoghurt, improve the viscosity of stirred yoghurt, improve the setting strength of solidified yoghurt, shake strongly and not disperse, which is convenient for transportation. It can also reduce the precipitation of whey and improve the water holding capacity of dairy products. It can increase the yield of cheese in cheese processing.
5. Other food processing
The heat-resistant and water-resistant membrane can be obtained by dehydration of casein crosslinked by TG enzyme. The film can be decomposed by chymotrypsin. It is an edible film and can be used as food packaging material. In addition, TG enzyme has some unique functions. After TG enzyme treatment, the protein does not need heat treatment in the process of gelation, it can improve the elasticity and water holding capacity of food, and can also be used to entrapment fat or fat soluble substances.
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.