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उत्पाद विवरण:
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| भौतिक गुण: | हल्का पीला पाउडर | एंजाइम गतिविधि: | 1000u/g |
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| गंध: | विशिष्ट गंध | घुलनशीलता: | पानी में घुलनशील |
| इष्टतम पीएच मूल्य: | 5.0-8.0 | इष्टतम तापमान: | 0-10 ℃ |
| उत्पाद निष्पादन मानक: | GB1886.174-2016 | जोड़ राशि: | 1-1.5% |
| संलयन हाइड्रोलिसिस समय: | 4-6 घंटे | ||
| प्रमुखता देना: | Transglutaminase for ham sausage production,Fish fillet binding enzyme,Glutamine transaminase fish tofu |
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Transglutaminase is a food enzyme preparation prepared by microbial fermentation, commonly used in sausage and ham processing. It can catalyze the covalent crosslinking of meat protein molecules, build a stable protein gel network, significantly improve the elasticity of sausage and ham, and improve the yield. Adding glutamine transaminase in production can be combined with starch and soy protein filling formulas to reduce the amount of raw meat used, decrease the addition of
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