Transglutaminase (TG) is produced through liquid deep submerged fermentation and unique refined extraction process with Streptoverticillium mobaraense as the fermentation strains. TGase Enzyme In Powder can change the structure and function of protein in food, and then improve meat's taste, flavor, texture and appearance.
Characteristics of TGase Enzyme Powder
Appearance: White or light yellow powder
Solubleness :Soluble in water, insoluble in organic solvents such as ethanol
Meat Glue Enzyme has high pH stability, heat resistance and good water dissolution.TGase is safe to use as a natural food additive.
Enzyme activity: 100±20 IU/g, 1000IU/g, 2000IU/g
Usage: Dissolution, powder coating, injection etc.
Usage Conditions:
1.Recommended dosage: 0.1% - 0.5% of the total material weight, or according to the characteristics of the material.
2. Suggested reaction conditions：40~50℃ reaction for 20~30 minutes, or 0~10 ℃ reaction for overnight(6~12hours).
Transglutaminase For Meat Package:
1.Transglutaminase powder pack with aluminum foil bag, external use carton packaging.
2. Bag packing specifications：1kg/bag.
Expiry date and storage:
The product should be under 10 celsius degree, avoid light, dry, sealed storage; To prevent moisture absorption and exposed to air for a long time. Shall not be storage with poisonous, harmful, and other contaminative material. In the case of properly storage, shelf life is one year.
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Ms. Darren Chung