Three years of qualification
Audited Supplier
In This Store
Category:Active Pharmaceutical Ingredients > Biochemical Ingredients > Enzymes
Product Name:Hot Sale! Pure Enzyme Transglutaminase
CAS No.:80146-85-6
Standard:In-house Standards
Price(USD):25.00
Company:Xi’an Lyphar Biotech Co., LTD
Grade: Food Grade
Factory Location: Shaanxi
Main Sales Markets: North America,Central/South America,Western Europe,Eastern Europe,Australasia,Asia,Middle East,Africa
Monthly Production Capacity: 1000 Kilogram/Kilograms
Packaging Information: 20&25kgs: Packed with paper drum and double plastic bags inside 1kg: Aluminium foiled bags with ziplock bags inside
Delivery Lead Time: up to order
Sample Provided: no
Payment Terms: L/C, T/T
Product name:Transglutaminase
CAS No.: 80146-85-6
Other Names: Glutaminylpeptide
MF: C27H44O3H2O
Purity:99%
A transglutaminase is an enzyme that catalyzes the formation of a covalent bond between a free amine group and the gamma-carboxamide group of protein- or peptide-bound glutamine. Such an enzyme is classified as EC 2.3.2.13. Bonds formed by transglutaminase exhibit high resistance to proteolytic degradation (proteolysis).
Transglutaminase(TG), which widely distributed in human bodies, advanced animals, plants and microorganisms. It can catalyzes the reactions of cross-linking intra-and intermolecular of proteins, thus TG can improve the capability of the food protein, For example the emulsification,gelation,viscosity and high thermal-stability
The TG of our company, which is produced by modern biotechnology, As a new food improver, TG has gotten sanitation license. The company and product have passed ISO9001: 2000 quality system certification.
1.Improvement of the food texture:
2. Improvement of the nutrition value of protein
3. Preparation of heat-resistant and water-fast film
4. Embedation of fat or fat-soluble substance.
5. Improving the flexibility water-holding ability of food.
|
Category |
product |
function |
|
Meat Products |
Meatball |
improving resilience, texture and taste |
|
canned meat |
improving texture and appearance |
|
|
frozen meat |
improving resilience, texture and taste |
|
|
reformed meat |
reforming the meat |
|
|
ham |
improving taste and lengthening time of storage |
|
|
Sausage |
improving resilience, texture and taste |
|
|
Aquatic Products |
Mashed fish meat |
improving texture and appearance |
|
fish product |
strengthening binding force |
|
|
mashed shrimp |
improving texture and viscosity |
|
|
Cereal Product
|
Flour product |
improving texture and flexibility |
|
baked food |
improving texture and increasing volume |
|
|
rice product |
improving flexibility and viscosity |
|
|
bean product |
improving flexibility |
|
|
biscuit |
preventing from softening |
|
|
Dairy Product |
milk |
improving texture and taste |
|
yoghurt |
improving viscosity and taste |
|
|
Others |
Soya-bean milk |
improving texture and taste |
|
jelly |
improving viscosity and taste |
|
|
quasi-sharks fin |
resembling tasty food |
For Newest Batch, Just Contact Us Freely.
Contact Us
Tel: (+86) 400 610 1188
WhatsApp/Telegram/Wechat: +86 13621645194
Follow Us：
Pharma Sources Insight JANUARY 2024
