Bio-Nutritech MP500 is transglutaminase, produced by using Streptomyces mobaraensis through liquid submerged fermentation and culture, and then refined through advanced extraction technology. It has the advantages of strong adhesion, stable PH, high heat resistance and safe use.
The product has significant effects on the foamability, emulsification stability, thermal stability, water retention and gelling ability of egg whites, thereby improving the nutritional value, flavor and taste of food
PRODUCT CHARACTERISTICS
| Color | White or slight yellow |
| Taste , smell | With typical odor |
| Form | Powder |
| Solubility | Water soluble |
| Ingredients | Transglutaminase 12%, Maltodextrin 88% (on dry matter basis) |
PRODUCT ADVANTAGES
- Good pH stability, the best pH: 6.0-7.0, but the activity of the enzyme is relatively stable in the range of pH 4.0-7.0.
- Good temperature resistance. The optimum temperature of MP500 enzyme is 45-55℃, and it can be used in the range of 0-65℃. Especially in protein systems, the thermal stability of the enzyme will be significantly improved.
- Strong adhesion. After the minced meat is formed by treating with the enzyme, it will not disintegrate after freezing, slicing and cooking.
- Enhance the water retention capacity of the product, improve the yield, improve the gel strength of the product, and prevent the product from breaking.
PRODUCT PACKAGING, STORAGE AND SHELF LIFE
Packed in vacuum aluminum foil bags, 1kg/bag, 20kg/carton.
This product should avoid high temperature and direct sunlight, and store it in a cool and dry place below 25°C. For long-term storage, it is ecommended to refrigerate below 10°C.
Shelf life 12 months from production date under ambient temperature
18 months from production date if storage at 0-10oC
Food industry (dairy, noddles, soybean product, meat products, sausage, analog of meat and fish, surimi products etc)
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