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• 介紹：

  活力定義：一個單位的酶活力定義為每分鐘催化 1μmol 底物形成產(chǎn)物的酶量，以 U/g 表示（37℃，PH為6）

  性狀：白色或類白色凍干粉。

  粘肉工藝參考： 按總重量的0.6~0.8%把TG-A酶液事先用1: 4水溶解好 ，原料肉(牛肉豬肉雞肉等)一拌料(注入腌漬液滾揉)一拌料(加酶)一成型一酶反應(yīng)(建議10~20℃反應(yīng)35小時或者4℃反應(yīng)過夜)一冷凍+切片一包裝成品。（37℃是測酶活是所用溫度，做粘肉這個溫度太高，不利于肉粘結(jié)）

• 儲存條件： -20℃

• 用途： 谷氨酰胺轉(zhuǎn)移酶是一種催化?；D(zhuǎn)移反應(yīng)的轉(zhuǎn)移酶,它可使酪蛋白、肌球蛋白、谷蛋白和乳球蛋白等蛋白質(zhì)分子之間產(chǎn)生交聯(lián),從而改變蛋白質(zhì)的功能性質(zhì)。

• 注意：部分產(chǎn)品我司僅能提供部分信息，我司不保證所提供信息的權(quán)威性，僅供客戶參考交流研究之用。

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輸入產(chǎn)品批號：

本計算器可幫助您計算出特定溶液中溶質(zhì)的質(zhì)量、溶液濃度和體積之間的關(guān)系，公式為：

質(zhì)量 (mg) = 濃度 (mM) x 體積 (mL) x 分子摩爾量 (g/mol)

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