Transglutaminase enzyme use in industry of Ham sausage and Minced meat bonding

Name: Transglutaminase enzyme use in industry of Ham sausage and Minced meat bonding
Brand: Nanning Doing-higher Bio-Tech Co.,LTD
SKU: Alkaline protease
Availability: InStock

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Transglutaminase enzyme use in industry of Ham sausage and Minced meat bonding

Large Image : Transglutaminase enzyme use in industry of Ham sausage and Minced meat bonding

Product Details:

Place of Origin:	Nanning, Guangxi, China
Brand Name:	Doing-Higher
Certification:	ISO FSSC22000 HALAL
Model Number:	Alkaline protease

Payment & Shipping Terms:

Minimum Order Quantity:	1 Kg
Price:	Negotiable
Packaging Details:	Outer packaging: cardboard box, cardboard drum
Delivery Time:	5-15 days
Payment Terms:	T/T,Western Union,MoneyGram
Supply Ability:	3T/day

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Transglutaminase enzyme use in industry of Ham sausage and Minced meat bonding

Description

Physical Properties:	Grey White Or Yellow Brown Powder	Enzyme Activity:	50000u/g-1500000u/g
Odor:	Distinctive Smell	Solubility:	Soluble In Water
Optimal PH Value:	8.0-10.	Optimal Temperature:	50-55 ℃
Addition Amount:	0.1-0.5% (It Depends On The Actual Situation)	Enzymatic Hydrolysis Time:	Conventional Hydrolysis: 2-8 Hours
Product Execution Standards:	GB1886.174-2016

Description

Glutamine transaminase can catalyze the crosslinking and polymerization reactions between identical or different protein molecules, thereby improving and enhancing the properties of food proteins—including emulsifying capacity, gelling ability, viscosity, and thermal stability. It is widely applied in the processing of roasted sausages, ham sausages, bacon, bionic meat, meat crumb binding, yogurt, and flour-based products.

Transglutaminase enzyme use in industry of Ham sausage and Minced meat bonding 0

Application & Funtion

Optimize raw material utilization

In the production of sausages and ham sausages, minced meat, ground meat or low-value meats (like chicken breasts, pork mince, etc.) are frequently adopted. These raw materials feature high protein dispersion and are hard to form a stable structure. Transglutaminase can cross-link these scattered proteins together, boosting the utilization efficiency of low-value raw materials, reducing dependence on high-priced meat, and cutting down costs.

Improve product texture

The texture of sausages and ham sausages largely relies on the gel-like network structure of meat proteins. Transglutaminase can catalyze the formation of covalent bonds between glutamine residues and lysine residues in meat proteins, enabling dispersed protein molecules to cross-link into a stable three-dimensional network. This thereby enhances the elasticity, toughness and chewiness of the product and avoids a loose texture.

Enhanced heat stability

The protein network cross-linked by transglutaminase is more resistant to heating during high-temperature sterilization, less likely to shrink or disintegrate, and can maintain the product’s shape and structural stability—thus extending its shelf life.

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COA

Origin	Nanning, Guangxi, China
Physical properties	Light yellow powder
Enzyme activity	1000U/G
Odor	distinctive smell
Solubility	soluble in water
Fineness	40 mesh, 60 mesh, 80 mesh (Customizable on demand)
Optimal pH value	5.0-8.0
Optimal temperature	0-10℃
Product execution standards	GB1886.174-2016
Addition amount	1-1.5%
Enzymatic hydrolysis time	4-6 hours
Certification	HALAL certificate
	ISO Quality System Certification
	FSSC22000 Food Safety System Certification
Product specifications	Inner packaging: 1kg/bag, 5kg/bag, 20kg/bag.
Product specifications	Outer packaging: cardboard box, cardboard drum.

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FAQ

1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;

2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.

3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.

4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.

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Contact Person: Alice

Tel: +86 19162274316

Fax: +86-771-4060267

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