Quality Transglutaminase Enzyme TGase
CAS 80146-85-6
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.
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.
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.
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