< >

Food Grade Transglutaminase Enzyme Tg ISO Certificated CAS 8

Brand Name: SGONEK

Price: $25 -$40/Kilogram

Place of Origin: Shaanxi, China

Certification: ISO FDA SG COA MSDS

Grade: All grade

Payment Terms: T/T, Western Union, MoneyGram

Contact Now
Product Name:  Transglutaminase Cas No.:  80146-85-6
Molecular Formula:  / Purity:  99%min
Brand Name:  SGONEK Certification:  ISO FDA SG COA MSDS

Food Grade Transglutaminase Enzyme Tg ISO Certificated CAS 8

Name:

 Transglutaminase
Grade:  Pharmaceutical Grade
Specification: 99%
CAS:

80146-85-6
EINECS: 616-952-0

Microbial Transglutaminase 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).

Microbial Transglutaminase(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





Transglutaminase 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. 
Transglutaminase 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. Transglutaminase 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. 
Transglutaminase Preparation of heat-resistant and water-fast film: When the transglutaminase-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.
Transglutaminase Embedation of fat or fat-soluble substance. 
Transglutaminase Improving the flexibility water-holding ability of food.

1.Improvement of the food texture: 

2. Improvement of the nutrition value of protein 

3. Preparation of heat-resistant and water-fast film

4. Embedation of fat or fat-soluble substance.

5. Improving the flexibility water-holding ability of food.


Contact Us


Name：
E-mail：
Message：
 
上一篇：Wholesale Product Food Grade CAS 3351-86-8 Fucoxanthin 50% P 下一篇：Chymotrypsin Active Pharmaceutical Ingredient CAS 8049-47-6
  • Home
  • Product Category
  • Tel
  • About Us