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Transglutaminase Cas 80146-85-6

Supplier From Canada
Feb-26-25

Glutamine Transaminase Improvement of the food texture: TG can improve the important properties of protein by catalyzing the formation of cross-links intra- and inter molecule of proteins. If the product is applied in the production of reformed meat, it can not only cohere the dogmeat together, but also attach the non-meat protein to meat protein with cross-links, thus greatly improving the taste, flavor, texture and nutrition value of meat products.
Glutamine Transaminase Improvement of the nutrition value of protein: TG can make the essential amino acid (such as lysine) of human bodies covalently cross-linked with protein to prevent the amino acids from being destroyed by Maillard reaction, which results in the improvement of the nutrition value of protein. Glutamine Transaminase can also be used to introduce the absent amino acids into protein with unideal compositions. People in developing countries are especially interested in this aspect.
Glutamine Transaminase Preparation of heat-resistant and water-fast film: When the Glutamine Transaminase-catalyzed casein is dehydrated, a water- insoluble film is obtained. This film can be hydrolyzed by chymotrypsin. Therefore, it is an edible film that can be used as food packaging material.
Glutamine Transaminase Embedation of fat or fat-soluble substance.
Glutamine Transaminase Improving the flexibility water-holding ability of food.

Price and Minimum Quantity

Price: $00
MOQ: Not Specified
Packaging: Buyer Request
Sample: Available. Sample Cost Born By Buyer

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Cas 80146-85-6 Transglutaminase

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MOQ: 1  Kilograms
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Glutamine Transaminase Improvement of the food texture: TG can improve the important properties of protein by catalyzing the formation of cross-links intra- and inter molecule of proteins. If the product is applied in the production of reformed meat, it can not only cohere the dogmeat together, but also attach the non-meat protein to meat protein with cross-links, thus greatly improving the taste, flavor, texture and nutrition value of meat products.
Glutamine Transaminase Improvement of the nutrition value of protein: TG can make the essential amino acid (such as lysine) of human bodies covalently cross-linked with protein to prevent the amino acids from being destroyed by Maillard reaction, which results in the improvement of the nutrition value of protein. Glutamine Transaminase can also be used to introduce the absent amino acids into protein with unideal compositions. People in developing countries are especially interested in this aspect.
Glutamine Transaminase Preparation of heat-resistant and water-fast film: When the Glutamine Transaminase-catalyzed casein is dehydrated, a water- insoluble film is obtained. This film can be hydrolyzed by chymotrypsin. Therefore, it is an edible film that can be used as food packaging material.
Glutamine Transaminase Embedation of fat or fat-soluble substance.
Glutamine Transaminase Improving the flexibility water-holding ability of food.
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Mar-11-20
Supplier From Navi Mumbai, Maharashtra, India
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Supplier From Vapi, Gujarat, India
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Name: 2-hydroxy-6-naphthoic acid
Alias: 2,6 acid; 2-naphthol-6-carboxylic acid; 6-hydroxy-2-naphthoic acid; 6-hydroxy-2-naphthoic acid
CAS NOï¼?16712-64-4
Molecular formula: c11h7o3
Molecular weight: 187.172

Product quality standard:
Appearance characte Light yellow powder
Content 99%
2-naphtholâ?¤0.10%
2,3-acidâ?¤0.10%
melting point243-245�°C
Loss on dryingâ?¤0.30%
heavy metalâ?¤20ppm

Application: used in medicine, liquid crystal, paint, etc.

Packing: 25kg / cardboard barrel, or according to customer requirements
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L-Proline Powder, Cas No.147-85-3

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L-Arginine Specification
Item Specifications (USP) Specifications (AJI)
Description White crystals or crystalline powder White crystals or crystalline powder
Identification Infrared absorption spectrum Infrared absorption spectrum
Specific rotation[a]D20 +26.3 - +27.7 +26.9 - +27.9
State of solution/Transmittance 98.0%
Chloride (Cl) 0.05% 0.020%
Ammonium (NH4) 0.02%
Sulfate (SO4) 0.03% 0.020%
Iron (Fe) 0.003% 10PPm
Heavy metals (Pb) 0.0015% 10PPm
Arsenic (As2O3) 1PPm
Other amino acids Chromatographically not detectable
Loss on drying 0.5% 0.5%
Residue on ignition(sulfated) 0.3% 0.10%
Assay 98.5-101.5% 99.0-101.0%
PH 10.5-12.0
Organic volatile impurities Meets the requirements
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L-Glutamine Powder, Cas No.56-85-9

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L-Glutamine Specification
ITEM STANDARD
Appearance Crystalline Powder
Color Whitish
Aroma None
Flavor Slightly Sweet
Assay` 98.5-101.5%
PH 4.5-6.0
Specific rotation +6.3~-+7.3
Loss on Drying 0.20%
Heavy Metals (Lead) 5ppm
Arsenic(As2SO3) 1ppm
Ignited Residue 0.1%
Identification USP Glutamine RS
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Buyer From Dubai, United Arab Emirates

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