As a new type of enzyme preparation, TG enzyme (glutamine transaminase) has just started its application in the food industry, but its superior performance has received more and more attention. One TG enzyme heat has been made by Japan, the United States, A few developed countries such as Europe have gradually spread. Many people who are committed to the development of China's food industry and improve the quality of domestic foods, many people want to eagerly understand how to use TG enzymes, quite a number of scholars are studying the application of TG enzymes in food. So what are the precautions for the application of glutamine transaminase in meat products?

1.pH range

The TG enzyme can carry out a crosslinking reaction between a wide pH range of 4-9, with a high enzymatic activity in the range of pH 5-8.

2. Reaction temperature

The TG enzyme activity is stable at 40 ° C, and gradually decreases after exceeding 40 ° C. The optimum temperature for the reaction time of 10 minutes is 50-55 ° C. With the extension of the reaction time, the optimum reaction temperature is also lowered, and the temperature is high. When foods, especially fish, meat, dairy products and other foods are prone to deterioration, the determination of reaction temperature is the most critical and difficult to determine among all factors. Under the premise of ensuring product quality, it directly affects TG enzyme. The amount of addition and the length of time required for the catalytic reaction. Generally, the reaction temperature for low-oil-perishable products such as fish is lower (1-10 ° C), and the corresponding reaction time is longer (2-12 h or more). In general, the reaction temperature is not higher than 55 °C.

3. Action object

First, the TG enzyme acts on proteins, which catalyze the "reactive" glutamine residue and lysine residue, the content of the protein and the content of the "reactive" glutamine residue in the TG enzyme. The effect of the effect has a great influence. Secondly, the reaction needs to have the presence of a lysine residue (otherwise the TG enzyme can only change the solubility of the protein and its related properties).

4. Add amount

According to different products and different processing techniques, the amount of TG enzyme added was determined experimentally. Due to the difference in the target of the TG enzyme, the working environment and the production process of the food, and even the characteristics of the target product, the difference in the amount of the TG enzyme added is determined. The optimal addition amount of TG enzyme should be determined according to the raw materials used in the food processing process, the percentage of auxiliary materials, the temperature and time processing technology of TG enzyme action, and even the processing cost and the cost performance of the product.

5. Use process and storage conditions

Precautions during the use of TG enzyme. Prolonged contact may irritate the skin, eyes and mucous membranes. If allergies or irritation occurs, please rinse with running water. If the symptoms are serious, go to the hospital. Once you open the seal, please use it as soon as possible or re-vacuate it under vacuum. Storage of TG enzyme: below 10 °C, protected from light, dry, sealed and stored, to prevent moisture absorption, to avoid contact with air for a long time. After opening the package, immediately seal the remaining part and store it in a freezer for 1 month.