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
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
Flavor enzymes are mainly composed of endonucleases and exoneptidases, which have strong protein hydrolysis ability and can break down large molecular proteins into small peptide segments and free amino acids. ... Leer más
Description Flavor enzymes are extracted by microbial fermentation and have strong protein hydrolysis ability, which can break down large molecular proteins into small peptide fragments and free amino acids. ... Leer más
Flavor Enzyme is a composite enzyme preparation that enhances the production of flavor compounds in food. It breaks down macromolecular proteins into small peptide fragments and free amino acids. Due to its ... Leer más