Transglutaminase
Enzyme transglutaminase (TG) is a natural enzyme that crosslinks proteins together by linking the epsilon amino group of lysine in one protein to the carboxyl group of aspartic or glutamic acids in another protein. It is naturally present in the majority of organisms tissues and involved in various biological processes.
Our TG is fermented from streptoverticillium mobaraense and is characterized by strong binding force, good PH and thermal stability, impressive solubility, and most importantly, safety.
In commercial food processing, transglutaminase TG can perform as a binding agent and be applied in texture improvement, meat reconstruction and diary products. Transglutaminase uses in food is more common include steak, fish balls, surimi, ham, imitation crabmeat, etc. As a professional transglutaminase manufacturer, Yiming can provide you with high-quality transglutaminase in food at a reasonable price.
Mechanism
Optimum PH and Temperature
Key Benefits of Transglutaminase in Food
Natural and safe
Clean label
Wide application in food processing
Texture and juiciness improvement
Easy to operate
No additional additives or process required
No impact on taste or flavour
Models of Transglutaminase in Food
TG-B Standard Transglutaminase
TG-Y Liquid Transglutaminase
TG-H High Activity Transglutaminase
TG-MT Binding for Meat
TG-CK Binding for Poultry
TG-SF Binding for Seafood
TG-DR Transglutaminase for Dairy
Transglutaminase FAQs
Is enzyme TG safe?
TG is safe. It will not harm you or stick your hands. There are a lot of controversies about the safety of TG, while it has been recognized by the FDA as GRAS (Generally Recognized as Safe). It has been approved in the US, Japan, Europe and numerous other countries.
What are the storage conditions of TG enzyme?
TG has a limited shelf life as you deal with live enzymes. You need to keep it at cool temperatures or refrigerated until you use it. Once an enzyme is opened, you need to wrap it tightly and store it in the freezer.
What are the safety precautions when using TG?
As with many other food products, you need to be careful about thecross-contamination as you need to put meat outside when sticking meat, where usually has a higher content of bacteria. Chilled cuts may restrain the bacteria growth.
What are the regular transglutaminase uses?
Microbial transglutaminase can be used in red meat, poultry, sausages, meatballs, surimi products, fish meat, Chiba tofu, fresh cheese and yoghurt.
Contact : Dave Tong, +18 6 21 08 68 17
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Friday, April 24, 2015
Quantity : 10 Kg - Price : 180€
eirl NERA is a young company (import-export) trading and wholesale oils essential, food supplements (Spirulina ... ), spices, herbs, various products Organic agriculture mainly from Africa and Madagascar. NERA aims solidarity, fair working closely with producers promoting...
NERA
- 79200 - POMPAIRE
- 06 42 86 66 01
Sunday, May 29, 2016
Quantity : illumité - Price : négociable
Hello Ms. / Mr, Thank you for your attention. We are now Dray, based in Tunisia, Sfax precisely the economic capital of the country. Dray is a company that is developing in various sectors such as industry and trade of shoes ready to wear trade, general trade of all finished and semi...
Wednesday, December 03, 2014
I am Grace Gao from SÄVE/RABECO and I have been assigned to distribute paper to you. Firstly, I would like to take a minute of your time to briefly introduce our Company and our activities. SÄVE PULP AND PAPER. belongs to a privately owned business group founded...
SÄVE PAPER AB
- 21125 - Malmö
- +46 4 06 66 95 45
- +46 7 04 57 15 26