Transglutaminase For MEAT,Malaysia price supplier

Transglutaminase (TG) is an enzyme which can catalyze the reaction of transamination. It catalyzes the L-Lysine’s r-aroylamino-hydroxybutyrate binding to the glutamic acid’s. So the covalent crosslinking among the proteins or peptides is happened and the polymer of covalent compounds is formed. In the food industry, TG is applied to improve several functional characteristics of meat and protein products, such as improving the meat’s structure, gel characteristic, elasticity, keeping the water and grease and so on. At the same time, the lysine is protected which preventing the maillard reaction.

 

Product Characteristics:

Strong binding by cross-linking of protein molecules and improved texture.

Crosslink the small molecules or protein into macromolecules or big protein.

Reduction of phosphates or protein ingredients.

Easy to handle and no effect on flavor.

 

Range of Usage

Binding small low-value chunks of meats into a big high-value one, such as in restructured steaks, sausages, ham, hot dogs, meat ball, Sea Food processing, SPI with high gel characteristic and elasticity, milk and yogurt creamier, noodles firmer, steamed bread, baking, etc.

 

Usage and dosage:

 

Raw material preparation (low-value meat, SPI, soya, low gluten etc.)

Adhesive(appending only 0.1%)

Shaping (only for meat adhesive processing)

Frozen (only for meat adhesive processing)

 

Storage:

Keep in original airproof packaging closed. Hygroscopic product and storage under cool, dry and ventilation conditions is recommended.

 

Shelf life:

12 month in good conditions, unopened.

 

Notice:

Long-term touch has stimulation to the skin, eyes and mucous membrane tissue. If it may cause irrigative or allergic, please wash by clean water.

 

Packing:

Small packing: 1kg or 5kg / composite polyethylene (pp) bags

Great packing: 20kg / inner polyethylene (pp) bags, outer cardboard barrels.