Food Transglutaminase Enzyme powder For beef slices Bacon sausage ham

    Glutamine transaminase (TG enzyme) catalyzes the formation of lysyl covalent bonds between protein molecules. Under normal non-enzymatic catalytic conditions, it is difficult to break these bonds, which enables the protein molecules to bind more tightly together and allows the natural cross-linking of the meat protein within the meat piece. It is applied to meat products such as bacon, ham, and sausage.

Good pH stability: The optimal operating pH is 6-7, but it has high activity within the pH range of 5.0~8.0. When the pH is below 5, the enzyme activity rapidly decreases, and when the pH is above 8 and below 9, the enzyme activity slowly decreases. This is consistent with the pH value of general protein food systems, which is beneficial for application in food production.

Strong adhesion: The covalent bonds formed between catalyzed proteins are difficult to break under general non enzymatic catalytic conditions, so using this enzyme to treat food components has extremely strong adhesion. After processing minced meat with this enzyme, it will not scatter after freezing, slicing, and cooking.

1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;

2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.

3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.

4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.