Transglutaminase

With Streptoverticillium mobaraense var. as the fermentation strains,Kelong’sTransglutaminase (TG) is  produced through liquid deep submerged fermentation and unique refined extraction process.

Features: small dosage, strong specificity, high catalytic efficiency, stable pH and good safety. The temperature and time of enzyme action will affect the reaction effect.

Properties: beige or beige powder, easily soluble in water, insoluble in organic solvents such as ethanol, and the solution is transparent or milky white.

Usage: This product has good water solubility and can be used by different methods such as dissolution, powder coating and injection.

Suggested addition: 0.1%~3% of the total material weight, or increase or decrease according to the material's own characteristics.

Implementation standard: GB1886.174

Suggested reaction conditions:

Routine: reaction at 40 ~ 50℃ for 20 ~ 30 minutes, more suitable for pH6~7. The reaction temperature and time can be adjusted according to the application product.

Packing: vacuum packed in aluminum foil bags, 1kg/ bag, 5kg/ bag, and externally packed in cartons.

Shelf-life and storage: The product should be stored under 20℃ in dark, dry and sealed condition. Prevent moisture absorption and long-term contact with air. Shall not be mixed with toxic, harmful and other polluting substances. The shelf life is 12 months if the package is intact.

Product application: widely used in minced meat reorganization of meat products, low-temperature emulsified sausages, imitation meat and fish and surimi products; Improve the quality of flour products, improve the taste and appearance, and improve the yield; Improving the yield of dairy products, replacing the use of stabilizers and thickeners, improving texture, taste and flavor, and improving market value.