Glutamine Transaminase/ Trans-glutaminase (TG)40-100u/G

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Transglutaminase (TG), a catalytic transfer acyl reaction of enzyme, which catalyzes protein binding reaction between L-depends on amino acid and glutamic acid r-hydroxyl amide, which enables the protein (or peptide ) between covalently cross-linked to form a covalent compound of the polymer. TG enzyme in the food industry, meat and protein can increase the number of features, such as improved meat texture, gel, elastic, holding water holding oil and other functional properties of lysine protected at the same time, to prevent the United States the occurrence of the Maillard reaction.

Features
Superior protein cross-linking adhesion
Reduce the use of phosphate and protein excipients
Does not change the product's original flavor, easy to use

Range of applications
Cattle swine and sheep and poultry meat / small piece of meat and other low value-added meat, glue into high value-added meat, steak, lamb, high elastic meatballs, aquatic products and seafood processing, high gel isolated soy protein, high-grade yogurt, refined flour and noodles, high-grade tofu, steamed, baked, etc..

Use
Preparation of raw materials (low-value meat, ordinary soy protein, soy, low-gluten powder)
Enzyme glue (just 0.1%, to achieve the magical bonding effect)
Forming (meat glue processing only)
Frozen (meat glue only processing)

Product packaging
1, small package: 1kg / aluminum foil bag, 5kg compound aluminum foil bag
2, Packing: 20kg / plastic bag, outer fiber drum

Product storage
Avoid heat, moisture and direct sunlight, cold storage

Product shelf life
Subject to the above-mentioned storage conditions the shelf life of the product for the low-temperature is 12months.

Note
Had prolonged exposure may irritate the skin, eyes and mucosal tissue; allergies or irritate the water to clean.

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