|
|
उत्पाद विवरण:
|
| भौतिक गुण: | हल्का पीला पाउडर | एंजाइम गतिविधि: | 1000u/g |
|---|---|---|---|
| गंध: | विशिष्ट गंध | घुलनशीलता: | पानी में घुलनशील |
| इष्टतम पीएच मान: | 5.0-8.0 | इष्टतम तापमान: | 0-10 ℃ |
| उत्पाद निष्पादन मानक: | जीबी1886.174-2016 | अतिरिक्त राशि: | 1-1.5% |
| एंजाइमैटिक हाइड्रोलिसिस समय: | 4-6 घंटे |
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.
व्यक्ति से संपर्क करें: Alice
दूरभाष: +86 19968343396
फैक्स: +86-771-4060266
Hindi
