Ham sausage adhesive glutamine transaminase elastic crisp taste good food grade TG enzyme

Glutamine Transaminase, also known as transglutaminase (TG enzyme), is a monomer protein with an active center and a molecular weight of about 38000, which is composed of 331 amino groups. It can catalyze the intramolecular and intermolecular covalent cross-linking of protein polypeptides, thus improving the structure and function of the protein. It can improve the properties of the protein, such as foaming, emulsification, emulsification stability, thermal stability, water retention and gel ability, Further improve the flavor, taste, texture, and appearance of food. Traditional meat processing techniques typically add a large amount of salt and phosphoric acid to improve its water holding capacity, consistency, and texture. Recently, food with less salt and less phosphoric acid has been promoted, but its texture and physical properties are not satisfactory. TG enzyme can replace some quality improvers commonly added in meat processing - phosphates, to produce low salt meat products. It can be applied to aquatic processed products, ham, sausages, noodles, tofu, and so on. Under the conditions of 40-45 ℃ and pH 6-7, TG enzyme can achieve significant effects by adding only 0.1-0.3%.