Transglutaminase (TG) is an enzyme which can catalyze the reaction of transamination. It catalyzes the L-Lysine’s r-aroylamino-hydroxybutyrate binding to the glutamic acid’s. So the covalent crosslinking among the proteins or peptides is happened and the polymer of covalent compounds is formed. In the food industry, TG is applied to improve several functional characteristics of meat and protein products, such as improving the meat’s structure, gel characteristic, elasticity, keeping the water and grease and so on. At the same time, the lysine is protected which preventing the maillard reaction.
|Test Items||Quality Specifications||Test Results||Conclusions|
|Appearance||White to light yellow powder||White powder||Conforms|
|Loss on drying (%)||≤10.0||4.3||Conforms|
|Total counts (CFU/g)||≤50,000||120||Conforms|
|Escherichia coli (MPN/g)||≤3.0||<3.0||Conforms|
|Coli group (CFU/g)||≤30.0||<10.0||Conforms|
|Salmonella||Not detectable in 25g||Not detectable||Conforms|