Transglutaminase (TG) is a natural enzyme (protein) that is widely distributed in nature. Transglutaminase is of animal origin (used in medicine) and is of bacterial origin. NewBind transglutaminase is obtained by the fermentation process of Streptomyces mobaraensis.
The bacterium Streptomyces mobarencis belongs to the genus Streptomyces, which is mainly present in the soil and produces fragrances such as a specific odor of forest soil.
TG: Catalyzes crosslinks between the amino acids lysine and glutamine. This bond is stable against heat and physically resistant to pressure.
applications
Meat (cooked sausage – cooked ham – raw sausage – kebab / jiros – meat ready meal – fish – surimi
Seafood) – Milk – Yogurt – Cream cheese – Processed cheese – Ice cream – Bakery – Bread – Noodles
Gluten Free Products – Vegan Protein Based Products – Vegan Sausages – Vegan Yogurt – Ready Meals
Transglutaminase in dairy
Salted cheese (feta)
After pasteurization, NewBind 5,6.2 can be added when the milk is pumped into the tank. Ideally, NewBind can also be pre-mixed in milk or hot water (<50 ˚C) and then added to the milk tank. Depending on the cheese, it is also recommended that NewBind 5,6.2 be added just 5 minutes before adding rent or kimono.
Fresh cheese (quark)
NewBind 5,6.2 is added to milk just before consuming cultures. Ideally, NewBind can also be pre-mixed in milk or hot water (<50 ˚C) and then added to the milk tank.
Ice cream
First heat the milk or add the dry milk to the hot water, then add the NewBind 5,6.2 (Warning: the milk temperature should not be more than 55 ˚C!) Then mix the other ingredients together as usual. From adding NewBind 5,6.2 to pasteurizing, allow at least 20 minutes to elapse.
