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Transglutaminase TGase

— Transglutaminase, TG, TGase
Product Category: Food Additives
Sales Method: Export
Payment Term: T/T
Min. Order Unit Price
Contact Info

Mr.Aaron Liu

Address: China (mainland) Shanghai Shanghai,11-502 Lane 299, Bisheng Rd.

Product Detail

Product Attribute:

  • China (mainland) More >
  • 04/03/2012
  • 04/03/2012

Additional Info.:

  • Shanghai

Product Content Description:

Transglutaminase TG
Other Name: TG, TGase, Glutamine transaminase
CAS No.:80146-85-6;
EC 2.3.2.13;

Appearance: off-white powder
Packing: 1kg/bag, 5kg/bag, 20kg/bag, 20kg/drum.


Transglutaminases are a family of enzymes (EC 2.3.2.13) that catalyze the formation of a covalent bond between a free amine

group (e.g., protein- or peptide-bound lysine) and the gamma-carboxamide group of protein- or peptide-bound glutamine.

Bonds formed by transglutaminase exhibit high resistance to proteolytic degradation.

Transglutaminases were first described in 1959. The exact biochemical activity of transglutaminases was discovered in blood

coagulation protein factor XIII in 1968

In commercial food processing, transglutaminase is used to bond proteins together. Examples of foods made using

transglutaminase include imitation crabmeat, and fish balls. It is produced by Streptoverticillium mobaraense fermentation

in commercial quantities or extracted from animal blood, and is used in a variety of processes, including the production of

processed meat and fish products.

Transglutaminase can be used as a binding agent to improve the texture of protein-rich foods such as surimi or ham.

Transglutaminase can be used in these applications:
1)Improving texture of emulsified meat products, such as sausages and hot dogs.
2)Binding different meat parts into a larger ones ("portion control"), such as in restructured steaks. Transglutaminase is

one of several forms of "meat glue".
3)Improving the texture of low-grade meat such as so-called "PSE meat" (pale, soft, and exudative meat, whose

characteristics are attributed to stress and a rapid postmortem pH decline)
4)Making milk and yogurt creamier
5)Making noodles firmer
Delivery Way - Date Of Delivery: 15days

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