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제품 상세 정보:
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| 물리적 특성: | 담황색 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 ℃ |
| 제품실행기준: | GB1886.174-2016 | 추가금액: | 1-1.5% |
| 효소 가수분해 시간: | 4~6시간 |
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.
담당자: Alice
전화 번호: +86 19968343396
팩스: +86-771-4060266
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