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Detalhes do produto:
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| Propriedades físicas: | Pó amarelo claro | Atividade enzimática: | 1000U/G. |
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| Odor: | cheiro distinto | Solubilidade: | Solúvel em água |
| Valor de pH ideal: | 5.0-8.0 | Temperatura ideal: | 0-10 ℃ |
| Padrões de execução do produto: | GB1886.174-2016 | Valor adicional: | 1-1,5% |
| Tempo de hidrólise enzimática: | 4-6 horas |
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.
Pessoa de Contato: Alice
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