Transglutaminase Tg Enzyme

Transglutaminase Tg Enzyme

Fungal α-amylase is extracted from Aspergillus oryzae through fermentation and purification. Mainly used for the production of maltose syrup, but also for beer, baking and other industries.
CAS NO.: 9000-90-2

Product Introduction

We have advanced automated production and testing equipment, first-class production lines, strict technological processes, and experienced R&D teams to lead the healthy and orderly development of the Fungal A-amylase food grade additives, Cocoa mass food grade additives, Ethyl Vanillin Kosher Halal industry. We strive to achieve coordinated development of quality, efficiency and scale and actively explore the path of standardized development. Now, we professionally supplies customers with our main merchandise And our business is not only the 'buy' and 'sell', but also focus on more. Our company is forging ahead and ready to take off with unremitting efforts and constant transcendence. Our core competitiveness is 'internet thinking, artistic innovation, intelligent services, and popular products'.

Fungal α-amylase



Fungal α-amylase is refined from Aspergillus oryzae through deep culture, extraction and other processes. The enzyme is an endo-amylase, which can rapidly hydrolyze the α-1,4 glucosidic bond in the aqueous solution of gelatinized starch, amylose and amylopectin to produce soluble dextrin, a small amount of maltose and glucose. Prolonged reaction will produce a large amount of maltose and a small amount of glucose syrup. The enzyme has been widely used in industries such as caramel, high maltose, alcohol, beer brewing, and baked goods.

9000-90-2


ITEMS

SPECIFICATION

Appearance

Brown liquid or light yellow powder

Odor

Odorless

Temperature adaptation range

45-65℃

Enzyme activity (u/ml)

10000-40000

PH Value

4.0-6.6

Bulk density (g/ml)

1.15-1.25

Dosage for flour (ppm)

5-15

Dosage for bread(ppm)

5-20



Application area:

1. Used in bakery products, it will improve the structure and volume of bread; it can also be directly used in the terminal to improve the quality of steamed bread and bread processing.

2. Alcohol production, fungal α-amylase is conducive to low temperature (50-60℃) liquefaction, liquefaction of starch in alcohol mash.

3. Beer production, it can improve the fermentability of wort and retain dextrin in beer.

001

Packaging:


25kg/barrel


STORAGE &TRANSPORATION:

The product should be sealed and stored in a dry, cool place without peculiar smell.

Keep safety of the packaging in the transportation.


Our Transglutaminase Tg Enzyme has undergone rigorous performance testing and repeated field testing, which ensures its good quality and stable performance. Our company will continue to adhere to the planned and purposeful development of new products to continuously and steadily expand the scale of the enterprise. We have a high-quality workforce, which is the source of our company's sustained and rapid development.

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