| ≥1 piece |
Transglutaminase (TGase) is a kind of Food Additives for improvement of proteinic food, and is widely distributed in liver.
Transglutaminase is a revolutionary new way to improve existing food products or allow "out of the box" thinking in making new food products. It is a naturally occurring enzyme that acts to link proteins. Through this linking, Transglutaminase can do the following:
Cold Bond meat pieces
Attach bacon to the surface of meat
Improve the texture of cheese
Reduce syneresis (water loss) in yogurt
Many other applications.
The transglutaminase (TGase) is a protein that is made by a fermentation process. Fermentations are widely known throughout the food industry and many well known foods and beverages are produced by fermentation. Various forms of transglutaminase are found in animals, plants and microbes. Transglutaminase from fermented sources tend to be easy to use in many different food systems.The enzyme plays a function as a catalyst that promotes the reaction thereby improving functional characteristics of protein food such as elasticity, mouth feel, flavor, texture, binding force and so on .
Physical Properties
Appearance: White powder
Effective PH Range: 5.0 ~ 8.0 Optimum PH: 6.0
Effective Temp.: Range 50°C ~ 60°C Optimum Temp 45°C~55°C???
Application of TGase in food manufacturing
1) Meat Products
improving resilience, texture and taste
improving appearance and lengthening time of starage
2) Aquatic Products
improving texture ,appearance and viscosity
strengthening binding force
3) Cereal Products
improving texture, flexibility and viscosity
preventing from softening