Application of glutamine transaminase powder in Processing of ham sausage and roast sausage

    Transglutaminase, an acyltransferase enzyme, is capable of catalyzing cross-linking and polymerization reactions between identical or distinct protein molecules. This process serves to optimize and boost the functional properties of food proteins—including emulsifying capacity, gel-forming ability, viscosity, and thermal stability. The enzyme finds practical applications in the production of sausages, ham, bacon, plant-based meat alternatives, minced meat binding processes, yogurt fermentation, and noodle manufacturing.

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.