LEKenzyme Glutamine Transaminase
LEKenzyme Glutamine transaminase(TG enzyme)is made of special bacteria by fermentation and extraction.It is widely used in meat processing,dairy processing,vegetable protein processing,flour processing and other fields.
Product Functions
TG enzyme is a kind of polymerase that catalyzes the reaction of protein intramolecular or intermolecular connection.It mainly catalyzes the connection betweenε-amino group on lysine residue andγ-hydroxyamido group on glutamine residue.This connection has a significant impact on the properties of protein,gel ability,thermal stability and water holding capacity,so as to improve the structure and functional properties of protein and endow food protein with food protein With unique texture and taste.
Product Characteristics
1.Temperature range:Effective temperature range 30℃-55℃，the optimum temperature range is 40℃-55℃.
2.pH range:Effective pH range 2.0-12.0,the optimum pH range is 2.5-9.0.
3.Effect of metal ions on enzyme activity:1mmol/L Na+can activate the enzyme activity;K+、Ca2+、Mn2+、Zn2+no significant effect on enzyme activity;Fe3+、Cu2+inhibition to the enzyme activity.
4.The effect of enzyme is greatly affected by temperature and time.In the effective temperature,the relative reaction time will be shortened when the temperature is high,and the reaction rate will be slowed down and the time will be prolonged when the temperature is low.
Technical Index
1.Product specification:solid enzyme is white to light yellow powder,the activity can be 100U/g、120U/g、160U/g、1000U/g、2000U/g and so on,also can be customized according to the needs.
2.Definition of enzyme activity:under the condition of 37℃,pH6.0,the amount of enzyme required to catalyze the substrate to generate Iμmol oxime acid per minute is one enzyme activity,unit:U.
3.Product standard:implement the national standard of the people's Republic of China,GB1886.174-2016.
Usage and Dosage
1.In the meat processing industry(intestines,meatballs,fish sticks,minced meat reorganization,Bacon),the enzyme has the advantages of improving elasticity,yield and taste.Recommended dosage 0.1%-1%(The added amount is calculated by the amount of base material,and the enzyme activity is calculated by 100u/g).
2.In the dairy processing industry,the enzyme can increase the water holding capacity of yogurt and replace some stabilizers;when used in cheese production,it can improve the hardness,strength and yield of cheese.Recommended dosage 0.05%-0.2%(The added amount is calculated by the amount of base material,and the enzyme activity is calculated by 100u/g).
3.In the vegetable protein processing industry(Chiba tofu,lactone bean curd,protein powder),the enzyme can make the product have unique taste,improve emulsification and gelation.Recommended dosage 0.1%-0.4%(The added amount is calculated by the amount of base material,and the enzyme activity is calculated by 100u/g).
4.In the flour processing industry,the enzyme can improve the internal structure of dough,improve the elasticity and boiling resistance of noodles.Recommended dosage 0.1%-0.4%(The added amount is calculated by the amount of base material,and the enzyme activity is calculated by 100u/g).
Packing、Storage and Transportation
Solid products:1kg/bag and 5kg/bag,20kg/carton.The packing can also be customized according to the demand.
This product is a bioactive substance.High temperature,strong acid and strong alkali will cause enzyme deactivation.Therefore,during transportation and storage,avoid exposure to the sun and rain,and keep the warehouse clean,cool and dry.
