PRODUCT INTRODUCTION

Glutamine transaminase, also known as transglutaminase (TG enzyme for short), widely exists in human body, higher animals, plants and microorganisms, and can catalyze the cross-linking between or within protein molecules, and the interaction between proteins and amino acids. Linking and hydrolysis of glutamine residues in protein molecules are healthy, efficient and safe food additives.

Our TG enzyme is fermented from Streptomyces mobaraensis, and has significant effects on protein foaming, emulsification stability, thermal stability, water retention and gelling ability, thereby improving the nutritional value, flavor and taste of food. , texture, appearance, etc.

PRODUCT SPECIFICATION