glutamine transaminase 1000U use in roasted sausage and ham providing enzyme preparation sample

    Glutamine transaminase exerts its function primarily by catalyzing cross-linking reactions between varied protein molecules or different segments within a single protein chain. As a result, it effectively modifies and optimizes the functional attributes of food proteins, including emulsifying capacity, gel-forming ability, viscosity characteristics, and thermal stability. This enzyme is widely utilized as a binding agent in the manufacturing process of hams and sausages.

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.