Transglutaminase enzyme powder in food

FOB Reference Price:Get Latest Price
$14.00 - $440.00 / Kilogram | 1 Kilogram/Kilograms (Min. Order)
Lead Time:
Quantity(Kilograms) 1 - 100 >100
Est. Time(days) 7 Negotiable
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Overview
Quick Details
Place of Origin:
China
Brand Name:
SXYTBIO
Model Number:
SXYT- /
Type:
Acidity Regulators, Preservatives, Sweeteners, Thickeners
CAS No.:
80146-85-6
Other Names:
Transglutaminase TG
MF:
C27H44O3H2O
EINECS No.:
/
FEMA No.:
/
Product name:
Transglutaminase
Certification:
ISO9001
Shelf Life:
2YEARS
Appearance:
White Powder
Sample:
available
Grade:
food grade
Test Method:
HPLC
Storage:
Cool Dry Place
Specification:
100-2000u/g
Supply Ability
Supply Ability:
1000 Kilogram/Kilograms per Month Nisin
Packaging & Delivery
Packaging Details
Transglutaminase:
1kg or 5kg Waterproof bag with double layer of plastic bag and alumium Foil bag
20 or 25kg Sealed export grade drum & double layer of sealed plastic bag
We can also pack according to customers' request
Port
shengzhen/beijing/shanghai/guangzhou/tianjin
Picture Example:
package-img
package-img
Lead Time :
Quantity(Kilograms) 1 - 100 >100
Est. Time(days) 7 To be negotiated
Video Description

Transglutaminase enzyme powder in food 

 

Prduct NameTransglutaminase
Other NameTG Enzyme
CAS80146-85-6
MFC27H44O3H2O
CertificateISO FDA

Transglutaminase Enzyme 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 transglutaminase exhibit high resistance to proteolytic degradation (proteolysis).

 
Function:

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.