Transglutaminase (tgase)

Description: TGase is an enzyme that plays a function as a catalyst promoting the reaction of cross-linking between proteins which has a significant impact on properties of protein and its gel capacity, thermal stability and water holding capacity thereby improving functional characteristics of protein food such as elasticity, mouth feel, flavor, texture, binding force and so on. Functions and Characteristics Good PH Stability High Thermal Stability Wide Range of Temperature Strong Binding Force Safe Edibility Applications: For Meat and Poultry Industry: Ham and Sausages, Beefsteak, Beef Reshape, etc. For Fish and Surimi Industry: Fish Ball, Fish Roll, Surimi Pie and other based products For Dairy Products: Milk, Beverages, Drinks, etc. For Bakery Products: Bread, Cake, etc. PS. Price is different from the activity of TGase.