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Minimum Order
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Persona de contacto mary
putou, Shanghai, Shanghai
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Characteristics of transglutaminase:
Wide ph stability Although the optimum ph of crude TGase is 6.0, it also functions with high activity in the wide range of ph 5.0 to 8.0. on account of this wide ph range, a variety of applications can be effective in various food processes, regardless of food type.
High thermal-stability The optimum temperature of TGase is about *0. It also has high activity in the range of ****5. A major advantage of TGase is that it becomes inactive when the internal temperature of food is at *5 or more in normal foods.
Strong binding force The covaient bond cataiyzed by TGase is hard to rupture under the conditions of non-enzymic reactions. Once the minced meat which was treated by TGase is shaped, the shape is kept, even though it is frozen or sliced or cooked.
Application of transglutaminase:
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