Beschreibung
Transglutaminase (TG Enzyme)
| Produktname | Transglutaminase (TG Enzyme) |
| CAS-Nr. | 80146-85-6 |
| EC No. | 2.3.2.13 |
Product Description
Transglutaminase, abbreviated as TG enzyme, is produced from selected high-quality strains such as Streptomyces mobaraensis through fermentation, extraction, purification and formulation.
Application Information
TG enzyme catalyzes cross-linking reactions within or between protein molecules, primarily forming bonds between the gamma-carboxamide groups of glutamine residues and the epsilon-amino groups of lysine residues. It can modify protein structure and function. TG enzyme is widely used in restructured meat products, sausage and meatball products, soy products, dairy products and flour-based products. It can improve product hardness, viscosity, elasticity and water-holding capacity, and extend product shelf life.
Documentation, Storage and Safety
Packaging format, net weight, storage conditions and shelf life depend on the supplied grade. Enzyme proteins may cause respiratory or skin sensitization. Avoid inhaling powder, droplets or aerosols and use appropriate local ventilation and personal protective equipment. Request the current TDS, COA and SDS before handling or production use.
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