Food Grade CAS 80146-85-6 120u/1000u/1200u Transglutaminase, Enzyme Powder

• Customization: Available
• CAS No.: 80146-85-6
• Formula: C27h44o3H2O
• Model NO.: SCM-2426
• EINECS: /
• Nutritional Value: Non-nutritional
• Certification: ISO
• Packaging Material: Plastic
• Storage Method: Frozen
• Shelf Life: >12 Months
• Type: Tgase
• Content: Transglutaminase Enzyme
• Enzyme Activity: 100u/G~3000u/G
• Sample: 10g
• Certifications: ISO9001/Kosher/Halal
• Purity: 99%
• Transport Package: 25kg Carton -20° C
• Specification: TGase powder
• Trademark: SCMPioneering
• Origin: China
• Production Capacity: 50000

Product Description

Quality  Transglutaminase Enzyme TGase 
CAS 80146-85-6

Product Description

Glutamine transaminase is a thiolase that promotes intramolecular cross-linking of proteins, intermolecular cross-linking of proteins, and cross-linking between proteins and amino acids. It has good pH stability and high thermal stability, with an optimal temperature of around 50 ºC and high activity at 45-55 ºC.

The research on the application of TGase in the food industry mainly focuses on meat products, soy products, dairy products, and other aspects.

 

Advantages

1. TGase has good pH stability, with an optimal pH of 6.0, but it exhibits high activity within the pH range of 5.0-8.0; At the same time, TGas

2. TGase also has high thermal stability, with an optimal temperature of around 50 ºC and high activity at 45-55 ºC.

3. TGase can catalyze cross-linking reactions between protein molecules as well as within molecules.

Application

1. For meat products, TGase can be well applied to low-temperature meat products. TG can reorganize minced meat into medium to high-quality bacon products, and can also be applied in many low-temperature ham, low-temperature sausage and other products, significantly improving product quality and significantly reducing production costs.

2. For aquatic products, fish egg white paste can be cross-linked in the presence of TGase, thereby improving the quality of fish paste. Crosslinking reaction can improve the quality of fish paste products and reduce the loss of frozen fish products during melting and cooking processes.

3. For milk products, when TGase is added in the production of yogurt, the strength of the yogurt gel produced will be significantly improved, whey release will be significantly reduced, and the stability of yogurt will be enhanced.

 

Packaging & Shipping

 

Company Profile

The professional supplier of food ingredients & additives, SCM Pioneering Co., Ltd is an emerging growth enterprise located in China (Shandong) Pilot Free Trade Zone.

The company was established by a group of experts who have more than twenty years of industry-related experiences, and committed to the development of products that are beneficial to human health and safety.

With our deep knowledge and diligence, together with our associated factories, we would like to provide one-stop sourcing
solutions for customers, to save your time and secure your purchasing.

Base everything and anything upon customers' interests and provide quality and value-added services from the date of
establishment, SCM Pioneering has a rapid development, with customers in over 25 Countries until 2022, and a variety of high quality food ingredients, like Sweeteners Sucralose, Neotame, Stevia extract, Erythritol, Monk fruit extract, and Nutrition enhancers like Creatine monohydrate, Alpha Lipoic Acid, Coenzyme Q10, L-Glutathione, PQQ.

Thanks for all you concern and support, which is very very precious in our eyes. For any interest in products, services,
information, or cooperation, please feel free to contact us.

we are faithfully looking forward to cooperating with you!