Chinese Name	TG酶-碎肉粘合专用
Price	96/500g
Storage	Dry at RT
Titer	100U/g

 

 

Overview:

Cologr amine rigidinase, also known as glutamine (TG), is a metastases that catalyzes the alcohol metastasis reactions, which can catalyze the cross -linking between the protein molecules. The protein molecules are bonded. It acts on various substrate proteins, such as casein, soy protein, garden protein, muscle globulin, etc., and improves the functional characteristics of gels and emulsification of protein through cross -linking reactions. It can be used for the bonding of beef, pork, chicken and other meat products, improve its taste, flavor, organizational structure and nutrition, and increase the added value of the product.

Product Features:

1. Strong adhesion. This product catalyze between protein molecules to form a ε- (υ-glutamyl) lysine common price bond, which is difficult to break under general non-enzyme catalytic conditions, which can make protein molecules close more closely. After the fragmented meat is formed, it will not be dispersed after frozen, sliced, and cooking.

2. Good pH stability. The most suitable pH of TG is 6.0, but the enzyme has high activity in the range of pH 5.0 to 8.0.

3. Strong heat stability. The optimal temperature of TG is 50 ° C, and has high activity in the range of 45 ° C-55 ° C. Especially in the protein food system, the thermal stability of the enzyme will be significantly improved. This characteristic will not be quickly lost in the general food processing process.

4. In the process of catalytic protein reaction ,tg, the temperature (within the maintenance temperature of the enzyme activity) is negatively related to time: the reaction temperature is high and the response time is short; otherwise, the lower the temperature, the longer. The physical and chemical characteristics of different types of food determine the relationship between temperature and time during the reaction process.

5. Green and environmental protection, safety and health. TG exists in dynamic, plants and microorganisms, and people have always consumed foods containing TG catalytic E-(G-glutamyl) lysine bonds. Therefore, new types of foods using TG production and processing are not only It is safe to the human body and is beneficial to the health of the human body.

Application field:

TG products are widely applicable to the adhesion of various beef, pork, chicken and various minced meat, and can also cross various non -meat protein to the meat protein , Improve the flavor and taste of meat products.

Product specifications:

This product complies with the requirements of the Food Additives (JECFA) and the US Food Chemical Products Pharmacopoeia (FCC) of the Food Additives of Food and Agriculture Organization and the World Health Organization of the United Nations, which meets corporate standards ( Q/NPB 15-2006) Specifications for edible enzymes.

Enzyme vitality: 100u/g

Enzyme reaction time and temperature comparison diagram:

30 ℃ 40 ℃ Time (minute) Time (about 12 hours) 480 240 150 Storage:

Temperature	4 ℃	15 ℃	20 ℃
				[ 123] 60

At different storage temperatures, its vitality will gradually lose with time. In the environment, it should be kept as light as low temperature conditions. Please use it as soon as possible after disassembling the bag.

The storage conditions are too long or the storage conditions are unfavorable. If the temperature and humidity are too high, the appropriate amount of adding amount needs to be increased during use.

Safety:

Cologneramramine is a pure natural enzyme preparation, which is protein. Edible foods using enzyme preparations are like eating protein foods and are harmless to the human body. For some sensitive people, if you directly intake highly concentrated enzyme powder or fog, it may cause allergies. After a long period of time, it may stimulate stimulation. Skin, eyes and mucosa tissue.

During the operation, it is recommended to wear protective utensils such as masks, eye masks. The remaining or sprinkled enzyme powder needs to be treated in a timely manner. Wet or clean with water.

Antimamamaminase is a biological active substance, which is vulnerable to metal ions (Fe3+, CU2+, HG+, PB+, etc.) and oxidant inhibitory and destruction. Avoid contact with it during storage or use.

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