TG 酶在肉制品中的应用

· 冷鲜肉粘合

· 香肠丸子类熟食制品

· 猪皮重组

· 增重产品

· 雪花牛肉

[工艺特点]以酵母膏、甘油、玉米粉等为原料，经生物发酵后，进行过滤、超滤、溶析、冷冻干燥后而产出谷氨酰胺转氨酶原酶。原酶与其他辅料复配而成。


[配料]酪蛋白酸钠、蔗糖脂肪酸酯、碳酸钠、磷酸三钠、谷氨酰胺转氨酶、麦芽糊精


[产品特性] (1)粘合力极强。用该酶催化形成的共价健在一般的非酶催化条件 下很难断裂，所以用该酶处理碎肉成形后，经冷冻、切片、烹饪处理均不会散开。

(2) pH稳定性很好。TG的最适作用pH为6.0，但在PH5.0 -8.0 的范围内该酶都具有较高的活性。

(3)热稳定性强。TG的最适温度在50°C左右，但在45--55C范围内都有较高的活性。

(4)质量稳定。先进生物发酵生产工艺和原料质量控制，确保长年质量稳定供应。


[产品应用]TG可催化蛋白质多肽发生分子内和分子间的共价交联，从而改善蛋白质的结构和功能;可用于肉制品、鱼制品、面制品及豆制品等产品中。
The application of TG enzyme in meat products, the bonding of chilled meat, the cooked food products of sausage balls, the recombination of pig skin, the weight-increasing products, the snow-flake beef, etc. , after fermentation, L-Glutamine transaminase is produced by filtration, ultrafiltration, lysis and freeze-drying. The proenzyme is compounded with other excipients. [ ingredients ] sodium casein, sucrose fatty acid ester, sodium carbonate, trisodium phosphate, L-Glutamine transaminase, maltodextrin [ product characteristics ](1) excellent adhesion. The covalent formed by this enzyme can hardly break under normal non-enzyme catalysis conditions, so it will not break up after freezing, slicing and cooking. (2) pH stability is good. The optimum pH of TG was 6.0, but the activity of the enzyme was high in the range of pH 5.0-8.0. (3) strong thermal stability. The optimum temperature of TG is about 50 °C, but it has higher activity in the range of 45-55 °C. (4) the quality is stable. Advanced biological fermentation production process and raw material quality control, to ensure a stable supply of quality over the years. [ product application ] TG can catalyze intramolecular and intermolecular covalent cross-linking of protein peptides to improve the structure and function of protein, and can be used in meat, fish, flour and bean products.