High Activity Food Grade Transglutaminase Enzyme for protein TG Enzyme

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Product Overview


Transglutaminase enzyme catalyses the bond formation between free amino acids causing inter- or intramolecular cross linking in proteins which enhances the color, texture and solidness of the substrate/product. They are of huge significance in food industry and most widely used on soy, caseins, glutens, etc.


Meat processing

  •        Improves the texture of the meat

  •        Improves the meat binding

  •        Induces the elimination of phosphates and caseinates

  •        Easy slicing

  •        Improves the appearance of the product

Fish meat processing

  •     Induces the extra binding and enhances the strength

  •     Improves the preservation

  •     Improves elasticity and texture

  •     Facilitates easy deboning


  • Facilitates bread production from damaged and low   protein  flour

  • Improves performance of gluten free flour

  • Improvement in dough appearance which lasts for  longer time  period


0.0125 s.