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商品の詳細:
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| 物理的特性: | 淡黄色の粉末 | 酵素活性: | 1000U/g |
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| 臭い: | 独特の匂い | 溶解性: | 水に溶ける |
| 最適なpH値: | 5.0-8.0 | 最適な温度: | 0-10℃ |
| 製品実行基準: | GB1886.174-2016 | 追加量: | 1-1.5％ |
| 酵素加水分解時間: | カートン | ||
| ハイライト: | 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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