Transglutaminase can crosslink between or within protein molecules through molecular insertion, cross-linking reaction, and deamination, thereby improving the protein's gelling, plasticity, water holding, water solubility, stability, and other properties.

1. Strong adhesion: The covalent bonds formed between catalyzed proteins are difficult to break under general non enzymatic catalytic conditions, so using this enzyme to treat food components has extremely strong adhesion. After processing minced meat with this enzyme, it will not scatter after freezing, slicing, and cooking.

2. Good pH stability: The optimal operating pH is 6-7, but it has high activity within the pH range of 5.0~8.0. When the pH is below 5, the enzyme activity rapidly decreases, and when the pH is above 8 and below 9, the enzyme activity slowly decreases. This is consistent with the pH value of general protein food systems, which is beneficial for application in food production.

3. Strong thermal stability: The optimal temperature is around 52 ℃, and there is high activity in the range of 42-57 ℃. Especially in protein food systems, the thermal stability of the enzyme is significantly improved, which prevents it from rapidly becoming inactive during general food processing due to heat treatment.

4. Safety of use: Transglutaminase is widely present in animal tissues, and people have been consuming food containing lysine heteropeptide bonds catalyzed by Transglutaminase, which is safe for the human body.

Applications:

Minced meat bonding
Meat slice bonding
Production of grilled sausage and ham sausage
Plant protein binding

Notices:

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.