Description: TGase is an enzyme that plays a function as a catalyst promoting the reaction of cross-linking between proteins which has a significant impact on properties of protein and its gel capacity, thermal stability and water holding capacity thereby improving functional characteristics of protein food such as elasticity, mouth feel, flavor, texture, binding force and so on.
Functions＆Characteristics
Good PH Stability
High Thermal Stability
Wide Range of Temperature
Strong Binding Force
Safe Edibility
Applications:
For Meat＆Poultry Industry：Ham＆Sausages，Beefsteak, Beef Reshape, etc.
For Fish＆Surimi Industry: Fish Ball, Fish Roll, Surimi Pie and other based products
For Dairy Products: Milk, Beverages, Drinks, etc.
For Bakery Products: Bread, Cake, etc.
TGase指标
1.1理化指标
理化指标应符合表1的规定。
表 1
项 目 指 标
酶活 为标示量的80%-120%
干燥失重/（g/100g） ≤ 10
重金属（以Pb计）/（mg/kg） ≤ 20
砷（以As计）/（mg/kg） ≤ 3
铅（以Pb计）/（mg/kg） ≤ 10
净含量Kg/袋 25
短缺量（%） 1.0
1.2卫生指标
卫生指标应符合表2的规定。
表 2
项 目 指 标
细菌总数/（cfu/ml） ≤ 10000
大肠菌群/（MPN/100ml） ≤ 90
霉菌和酵母/(cfu/g ) ≤ 25
致病菌（沙门氏菌、志贺氏菌、金黄色葡萄球菌） 不得检出
Technical Index of Transglutaminase (TGase)
1.1 Physical and Chemical Index
Item
Activity of enzyme 80%--120% of standard
Lose weight by drying / (g/100g) ≤ 10
Heavy metal (Pb) / (mg/kg) ≤ 20
As / (mg/kg) ≤ 3
Pb / (Pb) / (mg/kg) ≤ 10
Net weight kg/bag 25
Short weight (%) 1.0
1.2 Wholesome Index
Item Index
Total number of bacteria / (cfu/ml) ≤ 10000
Coli group / (MPN/100ml) ≤ 90
Mildew and yeast / (cfu/g) ≤ 25
Pathogenic bacteria(salmonella,志贺氏菌，staphylococcus aureus) No