V-TG is the transglutaminase product developed by Vland. Produced by the fermentation of Streptoverticillium mobaraense, it can significantly improve the foamability, emulsion stability, thermal stability, water retention and gelation of the protein, thereby improving the nutritional value, flavor, taste, texture and appearance of food.
Enzyme activity: 100U/g.
1. Strong adhesion. The covalent bond formed through the catalysis by V-TG is difficult to break under non-enzymatic conditions. Therefore, the minced meat reconstituted by V-TG will not fall apart when frozen, sliced and cooked.
2. Outstanding pH stability. V-TG exhibits higher activity within the pH range of 5.0 to 8.0, with an optimum pH ranging between 6.0 and 7.0.
3. Strong thermal stability. V-TG is effective in a broad temperature range of 0-65℃, with an optimum temperature ranging between 45℃ and 55℃. The thermal stability of V-TG will, especially in the protein food system, be significantly improved, a feature that prevents its rapid inactivation in food processing.
4. When V-TG catalyzing protein reactions, the temperature (within the effective range) has a negative correlation with time: the higher the reaction temperature is, the shorter the reaction time is, and vice versa.
V-TG A is widely used in sausage, meatball and soybean products；
V-TG B is widely used in minced meat reconstitution.
The solid product is packaged in vacuum aluminum foil bags:
1kg/bag, 5kg/bag, 20kg/box.
V-TG is a bioactive product. Store sealed to avoid prolonged contact with air in a shady, dry place at a temperature of below 25°C.