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TG enzyme - special for flour products TG酶-面制品专用

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  • Cat NO.:SEN0121
  • Product Spec:500g
  • Storage:Dry at RT
  • Titer:100U/g
  • Price:$72
  • Total:
  • Quantity:
  • Manual

Goods Brief:

Chinese Name TG-面制品专用
Price 72/500g
Storage Dry at RT
Titer 100U/g

 

 

Overview:

Cologr amine rigidase, also known as glutamine (Tg enzyme), is a metastases that catalyzes the alcohol metastasis reactions, which can catalyze the cross -linking between the protein molecules. Stick the protein molecules. It acts on various substrate proteins, such as casein, galvin, and muscle globulin, etc. It can be used to increase the elasticity and toughness of surface products, improve the quality of the noodles, and greatly improve the grade of pasta. In addition, the addition of glutamine rigidase (TG) can be partially or completely replaced by the addition of chemical modified agents (gluten increase agents, etc.), reducing the toxic and side effects of chemical modifiers on the human body. It is a green, safe, and effective food enzyme preparation.

Product Features:

1. Significant improvement of the texture of the product products. By adding TG enzymes, the operating performance and mechanical processing performance of the dough can be improved, so that the tendon, elasticity, and strength of the dough can be increased. Strong and elastic.

2. Increase the production rate and reduce production costs. This product has a significant effect of reinforcement and toughness, so that the product is not easy to cooked soup for a long time, it is not easy to break the bar, and the production rate is increased. If it is used for instant noodle production, it can reduce the fuel consumption in instant noodle production, improve the resuscitation performance of instant noodles, and shorter water.

3. Good pH stability. The most suitable pH of TG is 6.0, but the enzyme has high activity in the range of pH 5.0 to 8.0.

4. Strong heat stability. The optimal temperature of TG is about 50 ° C, and has high activity within the range of 25 ° C-55 ° C. Especially in the protein food system, the thermal stability of the enzyme will be significantly improved. This characteristic will make it not fast in the general food processing process.

5. In the process of catalytic protein reaction ,tg, the temperature (within the maintenance temperature of the enzyme activity) is negatively related to time: the reaction temperature is high and the response time is short; on the contrary, the lower the temperature, the longer. The physical and chemical characteristics of different types of food determine the relationship between temperature and time during the reaction process.

6. Green and environmental protection, safety and health. TG exists in dynamic, plants and microorganisms, and people have been eating foods containing TG catalytic E-(G-glutamyl) lysine bonds. Therefore, new types of foods produced with TG The human body is safe and conducive to the health of the human body.

Application field:

TG products are widely applicable to flour and starch products such as various noodles, instant noodles, hanging noodles, cold noodles, California beef noodles, powder skin, dumplings, dumpling skin. It can also be added to the flour as a flour improvement agent to improve the elasticity and toughness of the dough, improve the network structure of the gluten of the dough, and enhance the dough's tendon and qi capacity to achieve the purpose of increasing the volume, improving the internal structure and tasteof.

Product specifications:

This product complies with the requirements of the Food Additives (JECFA) and the US Food Chemical Products Pharmacopoeia (FCC) of the Food Additives of Food and Agriculture Organization and the World Health Organization of the United Nations, which meets corporate standards ( Q/NPB 15-2006) Specifications for edible enzymes, and can provide TG of various enzyme vitality units according to customer needs.

How to use and process:

flour, water, TG enzyme → noodles (time 10-15min,) → cooked (about 30 minutes) → rolling tablets → cutting → dry → cutting molding molding → packaging.

Note:

1. The amount of tg enzymes is 100-300ppm (according to the flour), you can first dissolve with water and then put it into the flour for the noodles. After the raw materials are mixed with dry mixing, add a certain percentage of water and noodles.

2. Because TG enzymes still have high activity at a lower temperature, the temperature of the surface water is 25-30 ° C. Generally, it should not exceed 40 ° C to prevent the surface of the flour when the surface is terminated. Protein degeneration.

3. Flour improvement agent manufacturers can be prepared according to the 100-300ppm ratio of flour.

Storage:

At different storage temperatures, the vitality will gradually lose with different degrees of time. It is recommended to store it in a cool and dry environment. Essence Please use it as soon as possible after disassembling the bag.

The storage conditions are too long or the storage conditions are unfavorable. If the temperature and humidity are too high, the appropriate amount of adding amount needs to be increased during use.

Safety:

Cologneramramine is a pure natural enzyme preparation, which is protein. Edible foods using enzyme preparations are like eating protein foods and are harmless to the human body. For some sensitive people, if you directly intake highly concentrated enzyme powder or fog, it may cause allergies. After a long period of time, it may stimulate stimulation. Skin, eyes and mucosa tissue.

During the operation, it is recommended to wear protective utensils such as masks, eye masks. The remaining or sprinkled enzyme powder needs to be treated in a timely manner. Wet or clean with water.


Antimamamaminase is a biological active substance, which is vulnerable to metal ions (Fe3+, CU2+, HG+, PB+, etc.) and oxidant inhibitory and destruction. Avoid contact with it during storage or use.

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