With Streptoverticillium mobaraense as the fermentation strains, Ke Long Transglutaminase is produced through liquid deep submerged fermentation and unique refined extraction process.
Characteristics of products
This product has strong adhesive force, high pH stability, heat resistance and safe in use.
Application:
Reorganization of minced meat, sausage, imitation meat, imitation fish, minced fish products, dairy products.
Usage
This product has good solubility in water, using the available methods such as dissolution, powder coating, injection etc..
Conditions of use
1.Recommended dosage: add 0.1% to 0.5% according to the weight of the total material, or increase or decrease according to the characteristics of the material.
2.Suggested reaction conditions: 40~50 centigrade reaction for 20~30 minutes, or 0~10 degrees centigrade for overnight (6~12 hours).
Quality Index:
Project | 指标 | |||
20S | 50S | 100S | 1000S | |
Enzyme activity，u/g | 20±3 | 50±7.5 | 100±15 | 1000±150 |
Dry reduction，w% | ≤10 | |||
As(in As) ，mg/kg | ≤11 | |||
Pb(in Pb)，mg/kg | ≤12 | |||
Total number of colonies，CFU/g | ≤13 | |||
Coliform，CFU/g | ≤14 | |||
Escherichia coli, Salmonella | ≤15 | |||
Executive standard: GB 1886.174-2016
Packing: vacuum packaging with aluminum foil bag, external carton, 1kg/bag, or can be packed according to customer requirements.
Shelf life and storage: The product should be protected from light, dry, sealed and stored below 10 °C; prevent moisture absorption and contact with air for a long time. Do not mix with toxic, harmful and other contaminated substances. In the case of well-packaged, the shelf life is one year.