TG enzyme can increase the foaming property of protein

The price of TG enzyme is very high. In general, enterprises want to add less TG. To achieve this goal, first consider the raw materials and auxiliary materials: 1) Whether there are enough "reactive" glutamine residues in the raw materials. And lysine residues; if not, appropriate excipients should be added to make up. 2) Whether the raw and auxiliary materials are easily deteriorated. If it is easy to deteriorate, TG should be added to shorten the reaction time required for TG. Conversely, if the raw and auxiliary materials are not easily deteriorated, a higher temperature reaction may be employed, for example, the pasta may be reacted at 25-40 ° C to reduce the amount of TG. 3) The pH value of TG should be controlled between 5-8.

The TG enzyme can improve the foaming property, adhesiveness, emulsifying property, gelation property, thickening property, and emulsion stability property of the protein, thereby improving the appearance, flavor, texture and texture of the protein-rich food. Widely used in meat products, dairy products, fish products, soy products and pasta products.

Application of TG in meat products

1.TG for the reconstitution of minced meat

Raw meat → ground meat → vacuum rolling (add TG) → mold forming → 6 ° C -10 ° C reaction for 8 hours → recombinant meat → post-treatment

Effect: TG can bond minced meat into whole pieces of meat

2.TG for low temperature emulsified sausage

Raw meat → 斬 mix (add TG) → vacuum enema → cook → cool → packaging → finished product

Effect: TG can improve the elasticity, texture, taste and flavor of sausage