High Quality Transglutaminase Enzyme for Food Best Price Available
- Category: >>>
- Supplier: Wuxi Vland Biotech Co. Ltd.
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Product Overview
Description
VR
Product name | Transglutaminase Enzyme |
Other Name | TG |
Appearance | White powder |
Purity | 120u/g |
Transglutaminase, also known as Transglutaminase (TGase for short), is widely present in humans, advanced animals, plants and microorganisms, and can catalyze the cross-linking between or within protein molecules, and the connection between proteins and amino acids As well as the hydrolysis of glutamine residues in protein molecules, it is a healthy, efficient and safe food additive. The TG enzyme produced by our company is fermented by Streptococcus mobara. It has significant effects on protein foaming, emulsification stability, thermal stability, water retention and gelling ability, thereby improving the nutritional value and flavor of food. , Taste, texture, appearance, etc. TG enzymes can be used in meatballs, minced meat reorganization, processed aquatic products, ham, sausages, noodles, tofu, dairy products and other products.
(1) The role of TG in meat processing: improve texture, taste, and promote cross-linking.
(2) Application in dairy products: improve stability, viscosity, and reduce whey precipitation.
(3) Application in noodle products: improve quality and increase yield.
(4) The role of soy protein: improve the properties of the product and increase the nutritional value of the product.
(2) Application in dairy products: improve stability, viscosity, and reduce whey precipitation.
(3) Application in noodle products: improve quality and increase yield.
(4) The role of soy protein: improve the properties of the product and increase the nutritional value of the product.
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