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  • Food Additives Enzymatic preparation Transglutaminase TX06 CAS 80146-85-6
    Food Additives Enzymatic preparation Transglutaminase TX06 CAS 80146-85-6
    Introduction [Model] TG-TX06[Color] White or light gray powder.[Aroma] Has the characteristic odor of transglutaminase. [Flavor] Odorless.[Technological Characteristics] Yeast extract, glycerin, and corn flour are used as raw materials, and after biological fermentation, the glutamine transaminase enzyme is produced by filtration, ultrafiltration, elution, and freeze-drying. The original enzyme is compounded with other excipients. [Ingredients] Transglutaminase, Maltodextrin, Gelatin, Phosphate, Sucrose Ester, Sodium Carbonate[Product Features] (1) Strong adhesion. The enzyme covalently catalyzed by this enzyme is difficult to break under general non-enzymatic conditions, so after treatment of the minced meat with this enzyme, it will not spread after freezing, slicing, and cooking; (2) pH stability is very high. it is good. The optimum pH of TG is 6.0 and the enzyme has higher activity in the range of pH 5.0-8.0; (3) strong thermal stability. The optimum temperature of TG is about 50°C and it has a higher activity in the range of 45-55°C. (4) The quality is stable. Advanced biological fermentation production process and raw material quality control ensure long-term stable quality supply.[Product Application] Restructured premium fish fillets[Dosage] 0.5% ~ 1.0% (The dosage is based on the meat weight .) (Sprinkle method)[Reaction Time] It’s better to react in 4-10°C over night.[Usage]1. Preparing raw material (You may carry out water rention for the meat in the tumbler)2. Sprinkling TG-TX06 on all connetcing sides with TG3. Ressemble the fillets, wrapping and seal4. Reaction overnight (Temparautre: 4-10°C)5. Slicing

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