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Datos del producto:
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| Propiedades físicas: | Polvo amarillo claro | Actividad enzimática: | 1000u/g |
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| Olor: | olor distintivo | Solubilidad: | Soluble en agua |
| Valor de pH óptimo: | 5.0-8.0 | Temperatura óptima: | 0-10 ℃ |
| Estándares de ejecución de productos: | GB1886.174-2016 | Monto adicional: | 1-1.5% |
| Tiempo de hidrólisis 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.
Persona de Contacto: Alice
Teléfono: +86 19968343396
Fax: +86-771-4060266