Liquid Transglutaminase (TG) Enzyme For Dairy Products Cheese

[Product Name]Transglutaminase

[Model] TG-L

[Enzyme Activity] 150u/g

[Appearance] Liquid

[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

[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] Blended by clients according to the actual application.

[Dosage] Accroding to actual use.

[Caution] If enzyme comes in

contact with sensitive skin or eyes, flush thoroughly and repeatedly with water.