| Enzyme activity: Regular enzyme activity: 120-130u/g. High enzyme activity: 500u/g, 1000u/g, 1500u/g, 2000 u/g… | ||||
|---|---|---|---|---|
| Items | Specification | |||
| Loss on drying (%) | ≤10 | |||
| Arsenic (As) (mg/kg) | ≤3 | |||
| Lead(Pb) (mg/kg) | ≤5 | |||
| Colonies number (cfu/g) | ≤50000 | |||
| Coliform bacteria (cfu/g） | ≤30 | |||
| Escherichia coli (25g or 25ml) | ＜10 | |||
| Salmonella (25g or 25ml) | Absent |
TG is an enzyme that crosslinks proteins together by linking the epsilon amino group of lysine in one protein to the carboxyl group of aspartic or glutamic acids in another protein.
It is widely applicated in texture improvement of Sausage, Meatball, ham, bacon etc pruducts; Reconstruction of Beef, Pork, Poultry, Fish medallions etc products, and casein interactions and the binding of whey proteins to caseins.
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