| ≥1 piece |
1.storage condition:store under 10 degree,Avoiding exposing to air
2.Shelf life:12months
3.TG reaction is influenced by the
Characteristics of transglutaminase:
Wide ph stability
Although the optimum ph of crude TGase is 6.0, it also functions with high activity in the wide range of ph 5.0 to 8.0. on account of this wide ph range, a variety of applications can be effective in various food processes, regardless of food type.
High thermal-stability
The optimum temperature of TGase is about 50. It also has high activity in the range of 45-55. A major advantage of TGase is that it becomes inactive when the internal temperature of food is at 75 or more in normal foods.
Strong binding force
The covaient bond cataiyzed by TGase is hard to rupture under the conditions of non-enzymic reactions. Once the minced meat which was treated by TGase is shaped, the shape is kept, even though it is frozen or sliced or cooked.
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 |