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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 | 加算額: | 1-1.5％ |
| 酵素加水分解時間: | カートン |
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.
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