| Brand Name: | Sinzym |
|---|---|
| Type: | Enzyme Preparations,Stabilizers |
| EINECS No.: | 2.3.2.13 |
| Other Names: | TG |
| CAS No.: | 80146-85-6 |
| Model Number: | MTG60 |
| Place of Origin: | China (Mainland) |
Quick Details
Specifications
Increases mechanical strength and production yield
Bondes meat pieces & surimi products
Improves water-holding ability
Improves temperature resistance
Improves the texture and bit feeling
Replaces or reduces phosphate
Enzyme: Transglutaminase Preparation
Synonyms: Transglutaminase, protein-glutamine γ-glutamyltransferase, TG, TGase
CAS#: 80146-85-6
IUB#: 2.3.2.13
Appearance: White to light brown powder
Souring Origin: Streptoverticillium mobaraense
Application: Surimi, Fish, Caned meat, Emusifier sausage, Cooked ham
Total Aerobic Plate Count: 10,000 CFU/G max
Coliforms: 30 MPN/G max
Escherichia Coli in 25 g: None Detected
Salmonella in 25g: None Detected
Antibiotic activity: None Detected
Description:
Transglutamianse (protein-glutamine γ-glutamyltransferase, EC 2.3.2.13) is a strong protein cross-linking (connecting residues of the amino acid L-glutamine to the amino acid L-lysine) enzyme preparation specialized for using in modifying proteins and offering great benefits for meat products. the product is produced by fermentation with a selected strain of a microorganism.
Usage rate:
the recommended dosage is 150-450 ppm for meat application. Normally, add 200-300g and mix with 100 kg of the raw meat, and 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 0.5-1.0 kg 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 enzyme, sodium chloride is not necessarily needed. 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 enzyme.
while, the optimal dosage depends on the practical variety of the materials or production process (within a different temperature, pH and processing time).
Application range:
the product reaction is controlled by time and temperature. Lower reaction temperatures require longer reaction times. Higher reaction temperatures require shorter reaction time. Enzyme will be inactivated quickly above 55°C.
Packing:
10/20kg per Paper Carton; it is available in different types of packaging. Please contact the sales representative for more information.