Transglutaminase (Microbial) TG-M200,China price supplier

Product: Transglutaminase (Microbial) TG-M200 

Efficacies:

Increases mechanical strength and production yield 

1.        Bondes meat pieces & surimi products

2.        improves water-holding ability

3.        Improves temperature resistance

4.        Improves the texture and bit feeling

5.        Replaces or reduces phosphate

Description:

The recommended dose rate is usually 40-350 ppm.

For dairy application, Yogurt-set during 60-250 ppm (Mid-east area case 80-90 ppm); Yougurt-stirred during 120-350 ppm (India area case 120-130 ppm); Cheese during 20-350 ppm. While, it could be optimized in the different material or production process (within a different temperature, pH and processing time).

For meat application, 80– 120 g have to be mixed with 100 kg of the meat raw material, hold for a few minutes or several hours (depends on dosage and temperature) at 5 – 50 °C. Dramatically improved effects are obtained with the addition of 500 to 1000 g sodium caseinate per 100 kg raw meat together with the enzyme. In some cases up to 3 kg sodium caseinate per 100 kg raw meat further increases binding strength and firmness. If caseinate added together with the TG sodium chloride is not necessarily need. Nevertheless a dosage of up to 3 kg improves binding in restructured meat.  Without caseinate addition sodium chloride is needed to partially dissolve the meat surface for the release of free protein ends, which react with the transglutaminase.

The transglutaminase reaction is controlled by time and temperature. Lower reaction temperatures require longer reaction times. Higher reaction temperatures require shorter reaction time. The table below lists reaction ranges and optimal conditions for the transglutaminase reaction to occur.

Application range:

Effective pH range: pH 5.0to 8.0;  Optimum pH: 5.0-6.0; 

Effective temperature range: 3°C -60°C(36°F -140°F) ;Optimum temperature:50℃-55℃(122°F -131°F)

Enzyme will be inactivated quickly above 55°C.