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 ... Leer más
TG enzyme (Transglutaminase), also known as glutamine transaminase, is a widely used biological enzyme preparation in the food industry. Its core function is to catalyze the cross-linking reactions between ... Leer más
Transglutaminase catalyzes the formation of an ε - (γ - glutamyl) lysine covalent bond between protein molecules, which is difficult to break under general non enzymatic catalytic conditions. It can make ... Leer más
Description Glutamine transaminase can catalyze the crosslinking and polymerization reactions between identical or different protein molecules, thereby improving and enhancing the properties of food proteins... Leer más
Transglutaminase catalyzes the cross-linking and molding of meat proteins. It allows for the tight binding of processed meat scraps, eliminating the need for starch or carrageenan fillers and reducing auxiliary ... Leer más
Glutamine transaminase (TG enzyme) catalyzes the formation of lysyl covalent bonds between protein molecules. Under normal non-enzymatic catalytic conditions, it is difficult to break these bonds, which enables ... Leer más
Transglutaminase is a core texture-improving enzyme for meat products, widely used in the production of ham sausages and roasted sausages. It catalyzes the intermolecular covalent crosslinking of myofibrillar ... Leer más