Yzym-TG

-- Series of TG

Yzym-TG is a series of Transglutaminase (TG) preparations made from excellent strain through deep fermentation and extraction technique. It is widely distributed in human bodies, advanced animals, plants and microorganisms. It can catalyze the reactions of cross-linking intra-and intermolecular of proteins to improve the capability of the food protein, for example the emulsification, gelation, viscosity and high thermal-stability. It is used in a variety of processes as a binding agent, including the production of processed meat, fish and dairy product.
EC 2.3.2.13.
CAS No.: 80146-85-6
MF: C27H44O3H2O
Other Name: Glutaminylpeptide
Grade: food grade
HS: 35079090.

The main functional factor of TG is transglutaminase, for different application, we have different type, different TG activity content and the carrier for different series of TG product.

Customized Enzyme Activity:

PROCESSING CONDITION:
--Wide pH stability: Although the optimum ph of crude TGase is 6.0, it also functions with high activity in the wide range of ph 5.0 to 8.0. On account of this wide ph range, a variety of applications can be effective in various food processes, regardless of food type;
--High thermal-stability: The optimum temperature of TGase is about 50. It also has high activity in the range of 45-55. A major advantage of TGase is that it becomes inactive when the internal temperature of food is at 75 or more in normal foods.

APPLICATION FIELD:
--Noodle, flour, biscuit, bread and other bakery cereal product;
--Mea products;
--Fish, surimi and other aquatic product;
--Dairy product.
Category Product Function
Cereal Product flour product improving texture and flexibility
baked food improving texture and increasing volume
rice product improving flexibility and viscosity
bean product improving flexibility
biscuit preventing from softening
Meat Products meatball improving resilience, texture and taste
canned meat improving texture and appearance
frozen meat improving resilience, texture and taste
reformed meat reforming the meat
ham improving taste and lengthening time of storage
sausage improving resilience, texture and taste
Aquatic Products mashed fish meat improving texture and appearance
fish product strengthening binding force
mashed shrimp improving texture and viscosity
Dairy Product milk improving texture and taste
yoghurt improving viscosity and taste

EFFICACY:
--Improvement of the food texture: TG can improve the important properties of protein by catalyzing the formation of cross-links intra- and inter molecule of proteins. If the product is applied in the production of reformed meat, it can not only cohere the meat together, but also attach the non-meat protein to meat protein with cross-links, thus greatly improving the taste, flavor, texture and nutrition value of meat products;
--Improvement of the nutrition value of protein: TG can make the essential amino acid (such as lysine) of human bodies covalently cross-linked with protein to prevent the amino acids from being destroyed by Maillard reaction, which results in the improvement of the nutrition value of protein. Transglutaminase can also be used to introduce the absent amino acids into protein with unideal compositions. People in developing countries are especially interested in this aspect;
--Preparation of heat-resistant and water-fast film: When the transglutaminase-catalyzed casein is dehydrated, a water- insoluble film is obtained. This film can be hydrolyzed by chymotrypsin. Therefore, it is an edible film that can be used as food packaging material;
--Embedation of fat or fat-soluble substance;
--Improvement of the flexibility and water-holding ability of food.

PACKAGING & DELIVERY:
--25kgs/drum;
--10 x 1kg/bag in 1 carton;
--4 x 5kgs/bag in 1 carton;
--Or package as per requirement.

STORAGE:
This product is an active biological preparation. It should be stored and transported in a cool, dry and ventilated place avoiding sunlight.

SHELF LIFE:
Under 25°C, 12 months, activity remains 90%.
Notice: tighten the lid after each usage to avoid pollution or damp.

SAFETY:
Enzyme preparations belong to protein, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or mucous membrane of nose, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.