TG Enzyme-Meatball
Cat.No:T9481 Solarbio
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Enzyme Activity/Titer | 100U/g |
Unit | Bottle |
Specification | 500g |
Product introduction
Transglutaminase, also known as transglutaminase (TG), is a transferase that catalyzes the acyl transfer reaction, which can catalyze the cross-linking between protein molecules and bond protein molecules. It acts on a variety of substrate proteins, such as casein, gluten, myosin, etc. In addition, by adding transglutaminase (TG), while reducing the amount of raw meat, it can increase the amount of soybean protein isolate, starch and water, increase the product yield, reduce or maintain the production cost, and significantly improve the elasticity and taste of meatballs.
Scope of application
TG products are widely used for bonding all kinds of beef, pork, chicken and all kinds of ground meat, and can also cross-link various non-meat proteins to meat proteins to improve the flavor and taste of meat products.
Optimum pH
6
pH Stability
5.0-8.0
Optimum temperature
50℃
Thermal stability
45℃-55℃
Inhibitors
Heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidizing agents.
Matters needing attention
Transglutaminase is a pure natural enzyme, which is a protein. Eating food using enzyme preparations is as good as eating food containing protein, which is beneficial to the human body. For some sensitive people, direct ingestion of highly concentrated enzyme powder or aerosol droplets may cause allergy, and prolonged exposure may irritate skin, eyes and mucosal tissues.
It is recommended to wear a mask, eye mask and other protective equipment during the operation. The remaining or spilled enzyme powder should be treated in time.
Transglutaminase is a bioactive substance and should be avoided in contact with it during storage or use.
Note:Product information may be optimized and upgraded. Please refer to the actual label information for accuracy.
Remark:These protocols are for reference only. Solarbio does not independently validate these methods.
Note:
1. The products are all for scientific research use only. Do not use it for medical, clinical diagnosis or treatment, food and cosmetics, etc. Do not store them in ordinary residential areas.
2. For your safety and health, please wear laboratory clothes, disposable gloves and masks.
3. The experimental results may be affected by many factors, after-sale service is limited to the product itself and does not involve other compensation.
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Improving gel properties of soy protein isolate through alkaline pH-shifting,mild heat treatment,and TGase cross-linking
Click to check >>Author:Ping Sun, Qin Zhang, Yu Zhao, Dongshun Zhao, Xiaohui Zhao, Lianzhou Jiang, Yan Zhang, Fei Wu, Xiaonan Sui
IF:11.5040
Publish_to:FOOD HYDROCOLLOIDS
PMID: