Physical and Chemical Properties |
Common Name | Transglutaminase |
Chemical Name | |
Molecular Formula | C27H44O3H2O | Molecular Weight | |
CAS No. | 80146-85-6 | EINECS No. | |
Product Specification |
Appearance | White powder |
Purity | 80-120u/g | Shelf life | 2 years |
Quality Standard | USP32-NF27, FCCV, EP2000 |
Certification | ISO 9001, HACCP |
Product Description |
·Introduction
Transglutaminase(TG), which widely distributed in human bodies, advanced animals, plants and microorganisms. It can catalyze 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.
·Characteristics
Strong binding force. The covalent bond catalyzed by transglutaminase is hard to rupture under the conditions of non-enzymic reactions. Once the transglutaminase-catalyzed dogmeat is shaped, it will never disperse even treated with frozen, slicing up or cooking. Wide pH stability. Although the optimum pH of crude TG is 6.0, it also functions with high activity in the range of pH 5.0 to pH 8.0. High thermal-stability. The optimum temperature of crude TG is about 50oC . It also has high activity in the range of 45-55oC. The thermal stability of this enzyme will be improved remarkably, especially in the system of protein food, which makes it not to be easily inactivated.A negative temperature cofficient. During the temperation range keeping TG's activity, it takes longer time at higher temperature; on the contrary, it takes shorter time at lower temperature. Next table shows different time at different temperature comparing the same reaction grade as the reaction at 50oC, pH6.0, 10 minutes.
Temperature | 5â | 15â | 20â | 30â | 40â |
Time (minutes) | 240 | 105 | 70 | 35 | 40 |
5. Safety: Since TG is widely distributed in animals. People have been eating foods with -(-Glu)Lys crosslinks formed by TG. Thus, foods manufactured with TG are not only safe to human beings, but also good to health.
·Function
Improvement of the food texture: TG can improve the important properties of protein by catalyzing the formation of cross-links intra- and inter molecule of proteins. If the product is applied in the production of reformed meat, it can not only cohere the dogmeat together, but also attach the non-meat protein to meat protein with cross-links, thus greatly improving the taste, flavor, and texture and nutrition value of meat products. Improvement of the nutrition value of protein: TG can make the essential amino acid(such as lysine) of human bodies covalently cross-linked with protein to prevent the amino acids from being destroyed by Maillard reaction, which results in the improvement of the nutrition value of protein. Transglutaminase can also be used to introduce the absent amino acids into protein with unideal compositions. People in developing countries are especially interested in this aspect.Preparation of heat-resistant and water-fast film: When the transglutaminase-catalyzed casein is dehydrated, a water- insoluble film is obtained. This film can be hydrolyzed by chymotrypsin. Therefore, it is an edible film that can be used as food packaging material.Embedation of fat or fat-soluble substance Improving the flexibility water-holding ability of food.
·Methods
Pre-Hydration use: Pre-hydrate TG with cold water(< 5°C), then add the solution to meat material, mixing fully, fill the mis into casing of mold, keep chilled(>0°C) preferably overnight(min.2 hrs.) to complete binding. Sprinkle coating use: Coat both sides of binding surface of raw material evenly with TG, Form using a mold , keep chilled (>0°C) preferably overnight(min.2 hrs.) to complete binding. Addition with Brine: In cases where brine can be absorbed by a meat product fairly quickly, TG may even be added to the brine before marinating. This would be the case when using low marinade levels or in muscle that absorb brine rapidly. Once TG is mixed with the brine or marinade, it should be added immediately to the meat and tumbled or mixed to incorporate. The product shuld be formed within 20-30 minutes of mixing TG with the liquid ingredients. Injection method: Although in some cases TG might be injected, it is not generally recommended for injection.
·Specification
The main functional factor of TG is Transglutaminase (EC 2.3.2.13, TG), for different application, we have different type, different TG activity content and the carrier form different series of TG product.
Series of TG product
Specification | TG-A | TG-B | TG-N | TG-M | TG-H |
TG activity | 50 u/g | 100 u/g | 100 u/g | 20 u/g | 1000 u/g |
Application | Fish,Surimi product | Meat Product | Dairy product | Noodle and Bake product | For blend |
TECHNICAL DATA SHEET
Item | Specification |
Description | White powder |
Loss on drying | Not more than 10% |
activity | 80-120u/g |
Arsenic | Not more than 2 ppm |
Heavy metals(as Pb) | Not more than 20 ppm |
Aerobic plate count | Not more than 5000 cfu/g |
Thermoduric bacteria(mesophilic) | Not more than 300 counts/g |
Coliform bacteria | Negative |
Packaging & Shipping |
Packaging Spec. | 1kg/bag, 10bags/carton |
Shipping Mode | Air, sea or express |
Loading Port | Nanjing, Shanghai or other China main ports |
Delivery Time | Within 7 days after confirmation on the order |
Payment |
Payment Mode | T/T, L/C, D/P, D/A and others |
Note: For small value order, we always require 100% T/T in advance as payment term.
China (Mainland)
