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Transglutaminase
Specification：TG-ME, TG-FI, TG-DA, TG-HI,TG-901
Enzyme Activity：100u/g-3000u/g
Enzyme Activity：100u/g-3000u/g
The bonds formed by Transglutaminase exhibit high resistance to proteolytic degradation. This can improve the properties of proteins in foods, such as emulsification, gelation, viscosity and thermal stability.
|
Specification |
Enzyme activity |
Application |
Dosage |
|
TG-ME |
120u/g |
Sausage, Hams |
0.1% |
|
TG-FI |
110u/g |
Surimi, fish ball, |
0.1% |
|
TG-DA |
110u/g |
Dairy |
0.08% |
|
TG-BR |
100u/g |
Bakery |
0.05% |
|
TG-901 |
120u/g |
Filet meat or fish |
0.8-1% |
|
TG-HI |
1500-3000u/g |
Further blending |
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