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Productdetails:
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| Fysieke eigenschappen: | Lichtgeel poeder | Enzymatische activiteit: | 1000U/G |
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| Geur: | onderscheidende geur | Oplosbaarheid: | Oplosbaar in water |
| Optimale pH-waarde: | 5.0-8.0 | Optimale temperatuur: | 0-10 ℃ |
| Normen voor productuitvoering: | GB1886.174-2016 | Toevoeging bedrag: | 1-1,5% |
| Enzymatische hydrolysetijd: | 4-6 uur |
Transglutaminase can crosslink between or within protein molecules through molecular insertion, cross-linking reaction, and deamination, thereby improving the protein's gelling, plasticity, water holding, water solubility, stability, and other properties. Strong adhesion: The covalent bonds formed between catalyzed proteins are difficult to break under general non enzymatic catalytic conditions, so using this enzyme to treat food components has extremely strong adhesion.
Contactpersoon: Alice
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