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

    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.

Optimize raw material utilization

Improve product texture

Enhanced heat stability

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.