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Transglutaminase Raw material powder Transglutaminase
Product Overview:
Glutamine transaminase, also known as transglutaminase (TGase), is a monomer protein with an active centre consisting of 331 amino groups with a molecular weight of about 38,000, which catalyzes intramolecular and intermolecular covalent cross-linking of protein peptides, thus improving the structure and function of proteins, and is effective in improving the properties of proteins such as foaming, emulsification, emulsification stability, thermal stability, water retention, and gelation capacity. The effect is remarkable, thus improving the flavour, taste, texture and appearance of the food.
Transglutaminase Raw material powder Transglutaminase Attributes
CAS:80146-85-6
MF:C27H44O3H2O
MW:/
EINECS:232-554-6
Specification: 99% min Transglutaminase powder
Sample:Transglutaminase powder
Packaging:1kg/bag, 25kg/drum
Brand: Raw material
Appearance: White
Storage: Cool Dry Place
Shelf Life: 2 Years
Test Method: HPLC
Transglutaminase Raw material powder Transglutaminase Details
Transglutaminase Powder Usage and Synthesis.
The main functional factor of TG is glutamine transaminase. This enzyme is widely found in humans, higher animals, plants and microorganisms, and is able to catalyse cross-linking between or within protein molecules, linkage between proteins and amino acids, and hydrolysis of glutamine residues within protein molecules. Through these reactions, the functional properties of various proteins can be improved, such as nutritional value, texture and structure, taste and storage life.
Uses of Transglutaminase.
Microbial glutamine transaminase, abbreviated as TG. microbial glutamine transaminase is widely found in nature in animals, plants and microorganisms, it is a kind of acyltransferase an enzyme that catalyses inter- (or intra-) acyltransfer reaction of proteins, which leads to covalent cross-linking between proteins (or polypeptides), and this kind of cross-linking has a significant effect on the properties of the proteins, gelling ability, thermal stability and water-holding capacity, and so on, thereby This cross-linking has a significant effect on the properties of proteins, such as gelling ability, thermal stability and water-holding capacity, thus improving the structural and functional properties of proteins, and giving food proteins a unique texture and taste. Therefore, glutamine aminotransferase has been widely used in the food processing industry, such as meat products, aquatic products, soya bean products, pasta products, rice products and dairy products.
In vitro studies of Transglutaminase.
Product Method of Bulk Transglutaminase Powder.
It can be extracted from animal liver, but industrially it is often obtained by microorganisms such as actinomycetes (Streptomyces, Streptovertilliummobaraense) or bacteria cultured, and then the culture solution is extracted with water at room temperature in order to decontaminate the organisms and then treated with cold ethanol. The enzyme viability of 1.5 u/mL has been obtained from Wuxi University of Light Industry, China in a 5L fermenter.
