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Dettagli:
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| Proprietà fisiche: | Polvere giallo chiaro | Attività enzimatica: | 1000u/g |
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| Odore: | odore distintivo | Solubilità: | Solubile in acqua |
| Valore del pH ottimale: | 5.0-8.0 | Temperatura ottimale: | 0-10 ℃ |
| Standard di esecuzione del prodotto: | GB1886.174-2016 | Importo aggiuntivo: | 1-1,5% |
| Tempo di idrolisi enzimatica: | 4-6 ore | ||
| Evidenziare: | 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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