Food Additives Ingredients Transglutaminase



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Food Additives Ingredients Transglutaminase
Food Additives Ingredients Transglutaminase
Food Additives Ingredients Transglutaminase
Food Additives Ingredients Transglutaminase
Food Additives Ingredients Transglutaminase
Food Additives Ingredients Transglutaminase
Food Additives Ingredients Transglutaminase

Food Additives Ingredients Transglutaminase

  • Item No.KL-Transglutaminase
    MOQ1 Kilogram
Tag  sourcing
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If over 500pcs, mass production will start until pre-production sample has been approved.

Est. 7 days production

Quick Details
Product name Transglutaminase
Application Food Addtive
Place of Origin CN;SHA
Brand Name Keolie
Appearance White Powder
Model Number KL-Transglutaminase
MOQ 1 Kg
Shelf Life 24 Months
Type Enzyme Preparations
CAS No. 80146-85-6
Other Names Transglutaminase
FEMA No. /

Packaging & Delivery

Selling Units:
Lead Time:
Quantity(Kilogram)1 - 2526 - 1000>1000
Est. Time(days)79To be negotiated

Food Additives Ingredients Transglutaminaseintroduce.jpgEnzyme Transglutaminase (TG) is an enzyme which can catalyze the reaction of transamination. It catalyzes the L-Lysine’s r-aroylamino-hydroxybutyrate binding to the glutamic acid’s. So the covalent crosslinking among the proteins or peptides is happened and the polymer of covalent compounds is formed. In the food industry, TG is applied to improve several functional characteristics of meat and protein products, such as improving the meat’s structure, gel characteristic, elasticity, keeping the water and grease and so on. At the same time, the lysine is protected which preventing the maillard reaction.

1. Product name:Transglutaminase 
2. Specification: TG-A,TG-B,TG-K,TG-M,TG-Y 

4.CAS  No.: 80146-85-6function.jpg

Wide ph stability 
Although the optimum ph of crude TGase is 6.0, it also functions with high activity in the wide range of ph 5.0 to 8.0. on account of this wide ph range, a variety of applications can be effective in various food processes, regardless of food type.

High thermal-stability

The optimum temperature of TGase is about 50. It also has high activity in the range of 45-55. A major advantage of TGase is that it becomes inactive when the internal temperature of food is at 75 or more in normal foods.

Strong binding force 
The covaient bond cataiyzed by TGase is hard to rupture under the conditions of non-enzymic reactions. Once the minced meat which was treated by TGase is shaped, the shape is kept, even though it is frozen or sliced or cooked.





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