High Activity Food Grade Transglutaminase Enzyme for protein TG Enzyme

Product Overview

Description

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

Bakery

• 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