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Détails sur le produit:
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| Propriétés physiques: | Poudre jaune clair | Activité enzymatique: | 1000U / g |
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| Odeur: | odeur distinctive | Solubilité: | Soluble dans l'eau |
| Valeur pH optimale: | 5.0-8.0 | Température optimale: | 0-10 ℃ |
| Normes d'exécution des produits: | GB1886.174-2016 | Montant de l'addition: | 1-1,5% |
| Temps d'hydrolyse enzymatique: | 4-6 heures |
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.
Personne à contacter: Alice
Téléphone: +86 19968343396
Télécopieur: +86-771-4060266