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Dettagli:
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| Proprietà fisiche: | Polvere giallo chiaro | Attività enzimatica: | 1000u/g |
|---|---|---|---|
| Odore: | odore distintivo | Solubilità: | Solubile in acqua |
| Valore 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 |
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.
Persona di contatto: Alice
Telefono: +86 19968343396
Fax: +86-771-4060266