TRANSGLUTAMINASE
BR，120u/g
- Product Code: 99082
CAS:
80146-85-6
| Molecular Weight: | Molecular Formula: | ||
|---|---|---|---|
| EC Number: | MDL Number: | MFCD00132446 | |
| Melting Point: | Boiling Point: | ||
| Density: | Storage Condition: | -20°C |
Product Description:
Transglutaminase is widely used in the food industry as a binding agent to improve the texture and consistency of various products. It is particularly valuable in meat processing, where it helps bind proteins together, enabling the creation of restructured meat products like sausages, nuggets, and deli meats. In seafood, it is used to bind smaller pieces into larger, more uniform portions. Additionally, it enhances the texture of baked goods, dairy products, and plant-based proteins by improving elasticity and stability. Its ability to form strong protein bonds makes it a key ingredient in developing innovative food products with improved sensory qualities.
Product Specification:
| Test | Specification |
|---|---|
| Pb mgkg | 0-5 |
| As mgk | 0-3 |
| Total Bacterial CountsCFUg | 0-50000 |
| LOSS ON DRYING | 0-10 |
| Enzyme Activityug | 120 |
Sizes / Availability / Pricing:
| Size (g) | Availability | Price | Quantity |
|---|---|---|---|
| 0.200 | 10-20 days | ฿1,630.00 |
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| 1.000 | 10-20 days | ฿6,390.00 |
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| 5.000 | 10-20 days | ฿25,190.00 |
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-
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| 25.000 | 10-20 days | ฿77,190.00 |
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TRANSGLUTAMINASE
Transglutaminase is widely used in the food industry as a binding agent to improve the texture and consistency of various products. It is particularly valuable in meat processing, where it helps bind proteins together, enabling the creation of restructured meat products like sausages, nuggets, and deli meats. In seafood, it is used to bind smaller pieces into larger, more uniform portions. Additionally, it enhances the texture of baked goods, dairy products, and plant-based proteins by improving elasticity and stability. Its ability to form strong protein bonds makes it a key ingredient in developing innovative food products with improved sensory qualities.
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| Mix Method | - |
| Heat Resistance | - |
| Stable in pH range | - |
| Solubility | - |
| Product Types | - |
| INCI | - |
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