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Transglutaminase (TG or TGase) is a protein that is made by a fermentation process. It is called protein glue.
Transglutaminase(TG or TGase ) is a protein that is made by a fermentation process. It is a naturally
occurring enzyme that acts to link Proteins and speeds up reactions and make reactions occur that
otherwise wouldn’t.
Its better known to chefs as “Meat Glue,” has the amazing ability to bond protein-containing foods together.
Raw meats bound with TG are often strong enough to be handled as if they were whole uncut muscles.
TG catalyzes the cross-link of side chains of two amino acids (glutamine and lysine) in liquefied proteins, and thus yielding ε- (γ- glutamyl )-lysine bond. This bond is stable against heat treatment or physical stress. Typically TG works within the protein of food materials, and contributes to improving texture properties. In case TG is used to combine quality meat/fish parts, TG works to the proteins which are added to the food applications. TG itself does not combine meat/fish parts. This is basically possible with TG and liquefied proteins. There is no technological function or effect of enzyme in the final product.
ADVANTAGES
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Item |
Specification |
Test results |
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TG activity |
50-70u/g |
70u/g |
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Loss on Drying |
≤10% ( 105°C, 2h ) |
5.6% |
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Arsenic |
≤2mg/kg |
0.4mg |
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Lead |
≤2mg/kg |
0.4mg |
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Aerobic Bacterial Counts |
≤1000cfu/g |
112cfu/g |
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yeast & Mold |
≤50cfu/g |
10cfu/g |
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Coliform Bacteria |
Negative |
Negative |
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Salmonella |
Negative/25 grams |
Negative |
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Product Name |
TRANSGLUTAMINASE TG-B |
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Item |
Specification |
Test results |
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TG activity |
100-120u/g |
120u/g |
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Loss on Drying |
≤10% ( 105°C, 2h ) |
6.7% |
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Arsenic |
≤2mg/kg |
0.4mg |
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Lead |
≤2mg/kg |
0.4mg |
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Aerobic Bacterial Counts |
≤1000cfu/g |
116cfu/g |
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Yeast & Mold |
≤50cfu/g |
11cfu/g |
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Coliform Bacteria |
Negative |
Negative |
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Salmonella |
Negative/25 grams |
Negative |
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