Tranglutaminase Enzyme as “Meat Glue”, has the excellent ability to bond protein-containing foods together. TGase Natural Enzyme for Meat Ball can change the structure and function of protein in food, and then improve meatball's taste, flavor, tex
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Transglutaminase (TG) is an enzyme which can catalyze the reaction of transamination. It catalyzes the L-Lysine’s r-aroylamino-hydroxybutyrate binding to the glutamic acid’s. So the covalent crosslinking among the proteins or peptides is happened and the polymer of covalent compounds is formed. In the food industry, TG is applied to improve several functional characteristics of meat and protein products, such as improving the meat’s structure, gel characteristic, elasticity, keeping the water and grease and so on. At the same time, the lysine is protected which preventing the maillard reaction.
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