Transglutaminase Enzyme TG Enzyme for Food Additive Cross-linking Proteins CAS 80146-85-6

Short Description:

Transglutaminase, often abbreviated as TGase, is an enzyme.

It has the unique ability to catalyze acyl transfer reactions. Specifically, it forms covalent bonds between glutamine and lysine residues in proteins. This enzymatic activity can bring about various effects.

Specification
Product Name: Transglutaminase
CAS No.: 80146-85-6
Appearance: White powder
Price: Negotiable
Shelf Life: 24 Months Properly Storage
Package: Customized Package Accepted

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Product Detail

Product Tags

Product Function

Transglutaminase is an enzyme with several important functions.

1: Cross - linking Proteins

• It catalyzes the formation of covalent bonds between glutamine and lysine residues in proteins. This cross - linking ability can modify the physical properties of proteins. For example, in the food industry, it can improve the texture of products like meat and dairy. In meat products, it helps bind pieces of meat together, reducing the need for excessive use of additives.

2: Stabilizing Protein Structures

• Transglutaminase can also be involved in stabilizing protein structures within living organisms. It plays a role in processes such as blood clotting, where it helps in the cross - linking of fibrinogen to form fibrin, which is an essential part of the clotting process.

3: In Tissue Repair and Cell Adhesion

• It participates in tissue repair processes. In the extracellular matrix, it aids in cell - to - cell and cell - to - matrix adhesion by modifying proteins involved in these interactions.

Application

Transglutaminase has diverse applications:

1. Food Industry

• It is extensively used in the food industry. In meat products, such as sausages and ham, it cross - links proteins, improving the texture and binding different pieces of meat together. This reduces the need for excessive use of other binding agents. In dairy products, it can enhance the firmness and stability of cheese, for example, by cross - linking casein proteins. It is also used in bakery products to improve dough strength and the quality of baked goods.

2. Biomedical Field

• In medicine, it has potential applications in tissue engineering. It can be used to cross - link proteins in scaffolds for tissue repair and regeneration. For example, in skin tissue engineering, it may help create a more stable and suitable matrix for cell growth. It also plays a role in some aspects of blood - related research, as it is involved in blood clotting processes, and researchers may study it for developing new treatments related to blood disorders.

3. Cosmetics

• Transglutaminase can be used in cosmetics, especially in hair and skin care products. In hair products, it may help repair damaged hair by cross - linking the keratin proteins in the hair shaft, improving hair strength and appearance. In skin care, it could potentially contribute to maintaining the integrity of the skin's protein structure, thus having anti - aging effects.

CERTIFICATE OF ANALYSIS

Product Name	Transglutaminase	Specification	Company Standard
CAS No.	80146-85-6	Manufacture Date	2024.9.15
Quantity	500KG	Analysis Date	2024.9.22
Batch No.	BF-240915	Expiry Date	2026.9.14

Items	Specifications	Results
Appearance	White powder	Complies
Activity of Enzyme	90 -120U/g	106U/g
Odor	Characteristic	Complies
Particle Size	95% pass 80 mesh	Complies
Loss on Drying	≤ 8.0%	3.50%
Copper Content	--------	14.0%
Total Heavy Metal	≤ 10 ppm	Complies
Lead (Pb)	≤ 2.0 ppm	Complies
Arsenic (As)	≤ 2.0 ppm	Complies
Microbiological Test
Total Plate Count	≤5000 CFU/g	600 CFU/g
E.Coli	Negative	Negative
Salmonella	Not Detected in 10g	Absent
Package	Packed in plastic bag inside and aluminum foil bag outside.
Storage	Store in a cool and dry place, keep away from strong light and heat.
Shelf Life	Two years when properly stored.
Conclusion	Sample Qualified.