Sunway Hot Seller 100iu-3000iu Food Grade Transglutaminase Powder / Tg Enzyme CAS 80146-85-6

• Scent: Odorous
• Moisture: ﹤10%
• Style: Powder
• Color: White
• Usage: Fodder Yeast
• Type: Transglutaminase Tg Enzyme
• Model NO.: Transglutaminase TG Enzyme
• Transport Package: 25kg Per Bag
• Specification: 25kg per bag
• Trademark: Sunway
• Origin: China

Product Description

Transglutaminase (TG) Enzyme by Nanjing Jiayi Sunway Chemical Co., Ltd.

Transglutaminase (TG) is a natural acyltransferase found in humans, animals, plants, and microorganisms. Produced by Ahualyn through fermentation with Streptomyces maoyuan, this enzyme catalyzes protein cross-linking and polymerization. It is commonly used in meat, surimi, dairy, and other protein-rich products to enhance texture, taste, and yield.

As a green food additive, TG enzyme from Nanjing Jiayi Sunway Chemical Co., Ltd. contains no harmful substances, ensuring it is safe for human consumption. Its binding effect improves protein properties like gel ability, strength, viscosity, heat stability, and water retention capacity, leading to superior product structure and taste.

Product name	Transglutaminase
Other Name	TG
Appearance	white or off-white powder
Purity	120u/g----3000u/g

Transglutaminase Enzyme by Nanjing Jiayi Sunway Chemical Co., Ltd.

Advantages:

1. Good bonding effect: The TG enzyme catalyzes the formation of stable molecular cross‐links, ensuring meat integrity during freezing, tumbling, and cooking.
2. Wide applicable pH range: Maintains activity between pH 5.0-8.0, ideal for various food processing applications.
3. Adaptable to different processing temperatures: Works efficiently at around 50 ºC and can function at lower temperatures with extended reaction time.
4. Safe for use: Naturally occurring enzyme found in various organisms, making it safe for consumption.

Applications:

1. Meat products: Enhances product appearance, flavor, and texture, reorganizes low-value meat, and can be used as a fat substitute.
2. Fish products: Improves gel strength, reduces cooking loss, and enhances product quality, especially in frozen fish processing.
3. Dairy products: Increases cheese yield, improves yogurt quality, and extends shelf life of milk protein-based products.
4. Plant protein products: Enhances soybean protein properties, including solubility, stability, and gelation, through cross-linking modification.

Experience the benefits of Nanjing Jiayi Sunway Chemical Co., Ltd.'s Transglutaminase Enzyme for a wide range of food processing applications.