Product Overview
Transglutaminase TX06 (TG‑TX06), CAS 80146‑85‑6 is a high‑performance food‑grade enzymatic preparation produced by microbial fermentation from Streptomyces mobaraensis. As a natural protein cross‑linking enzyme, it catalyzes covalent bonding between glutamine and lysine residues in protein molecules, improving water‑holding capacity, elasticity, gel strength and binding property of protein‑rich food systems. TX06 is specially optimized for restructured meat, surimi and plant‑protein food processing. It is non‑toxic, safe and compliant with global food additive standards, widely adopted by food manufacturers worldwide.
Different from ordinary TG enzyme grades, TX06 formula features excellent pH and thermal tolerance, stable enzyme activity during low‑temperature curing, freezing, slicing and cooking processes. It helps food factories reduce phosphate usage, raise raw material utilization rate and upgrade finished‑product texture without changing original food flavor.
Product Specific Specifications
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Product Name: Transglutaminase TX06
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CAS Number: 80146‑85‑6
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Enzyme Source: Streptomyces mobaraensis fermentation
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Appearance: White to light‑grey free‑flowing powder
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Odor: Slight characteristic fermentation odor, no off‑odor
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Enzyme Activity: 100 U/g (standard TX06 grade)
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Optimum pH: 6.0; effective pH range: 5.0‑8.0
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Optimum Temperature: 50 °C; effective temperature range: 45‑55 °C
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Moisture: ≤ 8.0%
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Heavy Metals: Pb ≤ 1 mg/kg, As ≤ 1 mg/kg, Cd ≤ 0.5 mg/kg
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Microbiological Index: Total plate count ≤ 10 000 cfu/g; Salmonella / E.coli: Negative
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Main Components: Transglutaminase, maltodextrin, phosphate, excipients
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Compliance: ISO22000, Halal, Kosher, FDA GRAS, Food additive standard GB 2760
Core Functions & Product Advantages
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Powerful Protein‑Binding Performance: Form stable covalent cross‑linking bonds for meat pieces, scraps and surimi materials. Bonded products keep integrity after freezing, slicing, boiling and frying, no separation or cracking.
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Wide pH & Thermal Compatibility: Maintains high enzyme activity in broad pH and temperature scope, adapts to diversified food‑processing workflows.
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Improve Texture & Water‑holding Ability: Boost elasticity, springiness and juiciness of meatballs, sausages, chiba tofu and surimi goods; lower cooking loss, partially replace phosphate additives for low‑phosphate clean‑label formulas.
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Enhance Raw‑material Utilization: Effectively re‑use meat trimming scraps, cut production cost for food processors.
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Clean‑label & Food‑safe: Natural fermented enzyme preparation, no harmful residues, suitable for clean‑label food projects.
Typical Applications
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Restructured Meat Products: Bonding beef, pork, lamb slices, restructured steaks, meat roll products; recommended dosage: 0.3%‑1.0% based on meat weight.
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Meatball & Sausage Series: Improve springiness, toughness and water retention for meatballs, ham, sausages.
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Surimi & Aquatic Products: Fish fillet recombination, fish ball, simulated seafood processing, strengthen gel property of surimi goods.
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Plant‑protein Food: Chiba tofu, bean products, vegetarian meat, optimize gel strength and texture.
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Dairy & Baking: Used in cheese, noodles and pasta to enhance protein network structure.
Packaging, Storage & Shelf‑life
Packaging: 25 kg food‑grade aluminum‑foil composite bag, inner PE liner; small‑package custom service available.
Storage Condition: Store in cool, dry, shaded warehouse, sealed tightly, avoid high temperature and direct sunlight. Recommended storage temperature below 25 °C; refrigeration can prolong active stability.
Shelf‑life: 12 months under original sealed packaging.
FAQ
Q1: What is Transglutaminase TX06 CAS 80146‑85‑6 used for? A: TX06 is a food‑grade transglutaminase enzymatic preparation, mainly applied for protein cross‑linking and material bonding. It is widely used for restructured meat, surimi, meatball, bean products and plant‑protein food, to improve binding strength, elasticity, water‑holding capacity and finished‑product texture.
Q2: What is the recommended dosage and reaction condition for TX06? A: Typical adding dosage ranges from 0.3%‑1.0% according to different raw materials. For restructured meat bonding, sprinkle powder on contact surfaces, then keep low‑temperature reaction at 4‑10 °C for 8‑12 hours to achieve ideal bonding effect.
Q3: What documents can you provide for export clearance? A: We can supply complete COA, MSDS, production inspection report, Halal, Kosher, ISO22000 certificates to satisfy global
import registration and customs clearance requirements. Free samples are supported for customer formula testing.
Welcome to send us your inquiries for samples, technical parameters, quotation and custom solutions. We are GNF, your reliable supplier of food additives and enzyme preparations.
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