Food Grade Transglutaminase Powder for Protein Functionality, Meat Reconstruction, Youghurt Texture etc
This product is developed through submerged fermentation of Streptomyces mobaraensis, followed by purification and formulation. In the food industry, transglutaminase (TG) is utilized across various segments to enhance the functional properties of meat and protein products, such as improving texture, gel characteristics, elasticity, and water and fat retention. Additionally, it prevents lysine from undergoing a Maillard reaction.
Transglutaminase (TG) is an enzyme that catalyzes transamination reactions. Specifically, it facilitates the binding of the γ-carboxamide group of L-glutamine to the ε-amino group of L-lysine. This process induces covalent cross-linking between proteins or peptides, which leads to modifications in protein functionality and the texture of meat products.
Transglutaminase (TG) is an enzyme that catalyzes transamination reactions. Specifically, it facilitates the binding of the γ-carboxamide group of L-glutamine to the ε-amino group of L-lysine. This process induces covalent cross-linking between proteins or peptides, which leads to modifications in protein functionality and the texture of meat products.
| Supplier | CD BioSciences Bio Sustainable |
|---|---|
| Product # | IE-1339 |
| Pricing | 25 kg/drum, Inquire |