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Food additive enzyme transglutaminase

 Product Information

Cat #
MBS-CE115
CAS No.
Enzyme Commission Number
EC 2.3.2.13
Product Overview
High-quality enzyme products. Well-defined strains can be also provided for our clients to manufacture fermented products in a cost-effective way.
Features
Ready-to-use product, accelerating research progress, enhancing application performance.
Method
Technology
Synonyms
Type
Function
Applications
Food Industry
Storage
Should be stored in a dry and cool place, avoiding high temperature.
Storage Buffer
Shelf Life
12 months in a dry and cool place.
Strains
Streptomyces mobaraensis
Source
Streptomyces mobaraensis
Appearance
Molecular Weight
Color / Form
Instruction
Enzyme Class
Production Methods
Fermentation and Extraction
Activity
Specific Enzyme Activity
Purity
Unit Definition
Amino Acids Sequence
WARNINGS
Shipping
Formula
Reaction
Recommendation
The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the smallest quantity. The covalent bond formed by TGase is hard to split by non-enzymic means. Once the treated minced meat is shaped, the shape is set and resistant to freezing or slicing or cooking.
Species Reactivity
Contents
Compatibility
Melting Point
Final Titre
Fermentation Time
Recovery Yield
Starting Material
Specification
On customer requests
Substrates
Concentration
Usage And Dosage

 Description

In the food industry, TG is applied in many segments to improve functional properties of meat and protein products, such as improving the meat’s structure, gel characteristic, elasticity, keeping the water and fat, and so on. At the same time, the lysine is protected from maillard reaction.

For Research Use Only.
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