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• 介绍：

  活力定义：一个单位的酶活力定义为每分钟催化 1μmol 底物形成产物的酶量，以 U/g 表示（37℃，PH为6）

  性状：白色或类白色冻干粉。

  粘肉工艺参考： 按总重量的0.6~0.8%把TG-A酶液事先用1: 4水溶解好 ，原料肉(牛肉猪肉鸡肉等)一拌料(注入腌渍液滚揉)一拌料(加酶)一成型一酶反应(建议10~20℃反应35小时或者4℃反应过夜)一冷冻+切片一包装成品。（37℃是测酶活是所用温度，做粘肉这个温度太高，不利于肉粘结）

• 储存条件： -20℃

• 用途： 谷氨酰胺转移酶是一种催化酰基转移反应的转移酶,它可使酪蛋白、肌球蛋白、谷蛋白和乳球蛋白等蛋白质分子之间产生交联,从而改变蛋白质的功能性质。

• 注意：部分产品我司仅能提供部分信息，我司不保证所提供信息的权威性，仅供客户参考交流研究之用。

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本计算器可帮助您计算出特定溶液中溶质的质量、溶液浓度和体积之间的关系，公式为：

质量 (mg) = 浓度 (mM) x 体积 (mL) x 分子摩尔量 (g/mol)

• pg ng μg mg g kg =
  fM pM nM μM mM M *
  nL μL mL L *