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제품 상세 정보:
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| 물리적 특성: | 밝은 노란색 분말 | 효소 활성: | 1000U/g |
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| 냄새: | 독특한 냄새 | 용해도: | 물에 용해됨 |
| 최적의 pH 값: | 5.0-8.0 | 최적의 온도: | 0-10 ℃ |
| 제품 실행 표준: | GB1886.174-2016 | 추가 금액: | 1-1.5% |
| 효소 가수 분해 시간: | 4~6시간 | ||
| 강조하다: | 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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