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-;-: -:Glutamine transaminase
<:. Also known as transglutaminase (
enzyme), it is composed of<< br/>A monomeric protein with an active center and a molecular weight of about 10 amino groups. It can catalyze intramolecular and intermolecular covalent cross-linking of protein polypeptides, thereby improving the structure and function of the protein. It also affects the properties of the protein, such as : Foaming emulsification, emulsification stability, thermal stability, water retention and gelling ability have significant effects, thereby improving the flavor, taste, texture and appearance of food. Traditional meat processing often adds large amounts of salt and
-<
-;-:-:<
-phosphoric acid
to improve its water-holding capacity, consistency and texture. Recently, foods with low salt and phosphoric acid have been widely promoted but their texture and physical properties are not satisfactory. <
Enzymes can replace some of the quality improvers usually added in meat product processing <
-&;
Phosphate to produce low-salt meat products. It can be used in processed aquatic products, ham, sausages, noodles, tofu, etc. <
The enzyme is in<
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br
℃:
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℃,<
Under the conditions, you only need to add the amount of <
-.-.%
to achieve obvious effects.
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Transglutaminase (TG enzyme) price manufacturer
价格
￥120.00元/公斤
- total supply
- 10000 公斤
- MOQ
- 5 公斤
- area
- HenanZhengzhou City
- Delivery period：
- Shipped within 1 days from the date of payment by the buyer
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