Ubonelelo lweFactory Transglutaminase Enzyme

Inkcazelo emfutshane:

I-Transglutaminase (TG) yi-enzyme eyenza i-reaction cross-linking reaction phakathi kweeprotheni. Iphucula uzinzo lweprotheyini kunye nomsebenzi ngokwenza iibhondi ezidibeneyo phakathi kweqela le-amino leentsalela ze-glutamate kunye neqela le-carboxyl leentsalela ze-lysine. I-Transglutaminase isetyenziswa ngokubanzi kwishishini lokutya ukuphucula ukuthungwa kunye nokwandisa ubomi beshelufu yokutya. Ikwanayo nezicelo ezinokuthi zibekho kwintsimi yebhayoloji, njengobunjineli beethishu kunye nokuphilisa amanxeba.

Thumela i-imeyile kuthi

Iinkcukacha zeMveliso

Iithegi zeMveliso

IParameter yeMveliso

I-Transglutaminase Enzyme

Igama lemveliso	I-Transglutaminase Enzyme
Imbonakalo	Wukubethaumgubo
Isithako esisebenzayo	I-Transglutaminase Enzyme
Inkcazo	99%
Indlela yoVavanyo	HPLC
INOMBOLO YECAS.	80146-85-6
Umsebenzi	HImpiloCzi
Isampuli yasimahla	Iyafumaneka
I-COA	Iyafumaneka
Beka ubomi kwishelufa	Iinyanga ezingama-24

IiNzuzo zeMveliso

Imisebenzi ye-transglutaminase ibandakanya:
1. I-protein crosslinking: i-transglutaminase i-catalyzes ukubunjwa kwee-covalent bonds phakathi kweeprotheyini, idibanisa iiprotheyini ezihlakazekileyo kwiipolymers, zitshintsha kakhulu iiprotheyini zenyama kunye neekhemikhali, ezifana nokwandisa amandla e-gel kunye nokuphucula ukugcinwa kwamanzi. Ekulungiseni ukutya, kunokwenza iimveliso zenyama ziqiniswe kwi-texture, zibe ngcono kwi-elasticity kunye ne-taste in taste.
2. Ukuphucula umgangatho wokutya: i-transglutaminase iphakamisa iiprotheyini ze-gel iiprotheyini, ukwenza iimveliso zobisi kunye neemveliso zesoya zenze isakhiwo se-gel esizinzile. Ukuthatha i-yoghurt njengomzekelo, ukuthungwa kubanzi kwaye kuthambile ngakumbi emva kokongeza, ukuzinza kuphuculwe, ukuhlukana kwe-whey kuyancipha, kwaye izinga lokusetyenziswa kweprotheyini liphuculwe kwaye ixabiso lesondlo liphuculwe.

Isicelo

Ukusetyenziswa kwe-transglutaminase kubandakanya:
1. Ukulungiswa kwenyama: i-transglutaminase iphinda ilungelelanise inyama ephantsi, iphucula ukugcinwa kwamanzi, inciphisa ukulahleka kwejusi, iphucula isivuno, inciphisa iindleko, kwaye iphucula ukukhuphisana kwe-sausage, i-ham kunye nezinye iimveliso.
2. Ukucutshungulwa kobisi: Isetyenziselwa ukuphucula ukuthungwa kunye nokuzinza kweeshizi kunye ne-yogurt, ukukhuthaza i-casein crosslinking, ukwenza i-gel yoghurt structure ibe yincinci kwaye ifane, kwaye iphucule umgangatho wokunambitha.
3. Izinto ezibhakiweyo: Phucula ulwakhiwo lweprotein yegluten, uphucule ukunwebeka kunye nokuqina kwentlama, wenze iimveliso ezibhakiweyo zibe nkulu, zithambile, kwaye zandise ubomi beshelufu.
4. Imboni yezimonyo: Ukuguqulwa kwe-Cross-linked ye-collagen, i-elastin, njl., yenza ifilimu ekhuselekileyo yokukhusela phezu kwesikhumba, iphakamisa umswakama kunye nokuqina, kunye nokulibazisa ukuguga. Ezinye iimveliso zokunakekelwa kwesikhumba eziphezulu zongeze izithako ezinxulumene nazo.
5. Umzi-mveliso we-textile: unyango lwefayibha yomphezulu weprotein enqamlezileyo, ukuphucula amandla efayibha, ukuxhathisa ukunxiba kunye neempawu zokudaya, ukunciphisa uboya beva ukushwabana, ukuphucula isiphumo sokudaya.