Food Additive Transglutaminase Powder Tg Enzyme Transglutaminase

• Powder: Yes
• Customized: Customized
• Certification: GMP, HSE, ISO 9001, USP, BP
• Suitable for: Elderly, Children, Adult
• State: White Powder
• Purity: >99%
• Model NO.: FLZ-S0702Transglutaminase
• Appearance: White Powder
• CAS No: 80146-85-6
• Shelf Life: 2 Years
• Test Method: HPLC
• MOQ: 1kg
• Storage: Store Cool Dry Place
• Resource: Natural
• Grade Standard: Food Grade
• Fuction: Healthcare
• Transport Package: Foil Bag
• Specification: 99%
• Trademark: Xi′an Frazer Biotech Co., Ltd.
• Origin: China
• Production Capacity: 2000kg/Month

Product Description

Food Additive Transglutaminase Powder Tg Enzyme Transglutaminase

Product Description

Glutamine Transaminase is an enzyme that catalyzes the formation of a covalent bond between a free amine group and the gamma-carboxamide group of protein- or peptide-bound glutamine. Such an enzyme is classified as EC 2.3.2.13. Bonds formed by glutamine transaminase exhibit high resistance to proteolytic degradation (proteolysis).

Glutamine Transaminase(TG), which widely distributed in human bodies, advanced animals, plants and microorganisms. It can catalyzes the reactions of cross-linking intra-and intermolecular of proteins, thus TG can improve the capability of the food protein, For example the emulsification,gelation,viscosity and high thermal-stability.


Function
 

Glutamine Transaminase Improvement of the food texture: TG can improve the important properties of protein by catalyzing the formation of cross-links intra- and inter molecule of proteins. If the product is applied in the production of reformed meat, it can not only cohere the dogmeat together, but also attach the non-meat protein to meat protein with cross-links, thus greatly improving the taste, flavor, texture and nutrition value of meat products. 
Glutamine Transaminase Improvement of the nutrition value of protein: TG can make the essential amino acid(such as lysine) of human bodies covalently cross-linked with protein to prevent the amino acids from being destroyed by Maillard reaction, which results in the improvement of the nutrition value of protein. Glutamine Transaminase can also be used to introduce the absent amino acids into protein with unideal compositions. People in developing countries are especially interested in this aspect. 
Glutamine Transaminase Preparation of heat-resistant and water-fast film: When the Glutamine Transaminase-catalyzed casein is dehydrated, a water- insoluble film is obtained. This film can be hydrolyzed by chymotrypsin. Therefore, it is an edible film that can be used as food packaging material.
Glutamine Transaminase Embedation of fat or fat-soluble substance. 
Glutamine Transaminase Improving the flexibility water-holding ability of food.

 

Product Parameters

Testing Items	Specifications	Results
Description	Beige to light yellow powder.	Light yellow
Odor&Taste	Characteristic odor and taste	Complies
Moisture	NMT 7%	4.66%
Identifiable Activity	Positive for transglutaminase Acitivity	Complies
Transglutaminase activity	NLT 2,000 U/g	2,332
Microbiological Control
Total Plate Count	NMT 3,000CFU/g	10
Coliform Bacteria (CFU/g)	NMT 30CFU/g	<10
Yeast & Mold	NMT 100CFU/g	<10
E.coli	Absent	Not Detected
Salmonella	Absent	Not Detected
S.aureus	Absent	Not Detected
Pseudomonas aeruginosa	Absent	Not Detected
Heavy Metals
Lead	NMT 3ppm	<1 ppm
Me-rcury	NMT 0.1ppm	<0.1 ppm
Ca-dmium	NMT 1ppm	<1 ppm
Arsenic	NMT 1ppm	<1 ppm
Storage
Store in cool and dry place protected from light, keep barrel closed when not in use.
Shelf Life
Shelf life under prescribed storage conditions and air-tight packing will be 2 years