Glutamine transaminase is a solid preparation made by extracting the excellent strain Streptoverticillium Mobara through liquid culture and fermentation. This product is a transferase that catalyzes acyl transfer reactions. It can cause covalent cross-linking between and within protein molecules, thereby changing the functional properties of proteins. It has important application value in the food industry.
How It Works:
This product can catalyze the acyl transfer reaction of glutamine residues in peptide chains into γ-carboxyamide groups, especially forming E-(γ-Gln)-Lys cross-linking bonds with the E-acyl group of lysine residues within protein molecules and between molecules. The catalytic reactions of transglutaminase can be divided into the following three types according to the different acyl acceptors: (1) Cross-linking reaction: When the acyl acceptor is the E-amino group of lysine residues, the E-(γ-Gln)-Lys covalent bond formed by transglutaminase can cause cross-linking within or between protein molecules to form a network structure; (2) Connection reaction: When the acyl acceptor is a primary amine, it can catalyze the formation of E-(γ-Gln)-Lys covalent bonds to connect the free primary amine to the protein; (3) Deamidation: When the primary amine does not exist, water is used as the acyl acceptor to catalyze the removal of the amino group of the γ-carboxyamide group of Gln in the protein to generate glutamic acid residues.
Key Features:
- Temperature Range: Effective temperature range: 0℃-65℃, Optimum temperature range: 50℃-60℃.
- PH Range: Effective pH range: 5.0-8.0 Optimum pH range: 6.0-7.0
Application Instructions:
This product has different suitable addition amounts according to the type of materials used. For the same material, due to differences in factory production conditions and processing technology, the actual addition amount of this product should be determined through tests with different addition amounts.
Safety Information:
As enzymes are protein-based substances, they may cause allergic reactions if inhaled by sensitive individuals. Prolonged exposure may irritate the skin, eyes, and mucous membranes. It is recommended to wear protective masks when handling the product. In case of contact with skin or eyes, rinse immediately with water. After opening, reseal the bag or container tightly to prevent the deactivation of active enzyme components.
English 
Vietnamese