Ads by Google
Application for flour products
Transglutaminase is an enzyme which can improve the taste and texture of flour products, noodles, breads etc.
Taansglutaminase can improve the viscoelastictiy of paste by enhancing the inner network ,by which the longer and stable ductility will be given to the dough. Rupture strength of noodles (final products )increased as a result
Characteristics of transglutaminase: Wide ph stability Although the optimum ph of crude TGase is 6.0, it also functions with high activity in the wide range of ph 5.0 to 8.0. on account of this wide ph range, a variety of applications can be effective in various food processes, regardless of food type. High thermal-stability The optimum temperature of TGase is about 50. It also has high activity in the range of 45-55. A major advantage of TGase is that it becomes inactive when the internal temperature of food is at 75 or more in normal foods. Strong binding force The covaient bond cataiyzed by TGase is hard to rupture under the conditions of non-enzymic reactions. Once the minced meat which was treated by TGase is shaped, the shape is kept, even though it is frozen or sliced or cooked. Application of transglutaminase:
|
Transglutaminase TG-F