Transglutaminase
Organic catalyst of chemical reactions
Transglutaminase enzyme, an organic catalyst of chemical reactions, binds protein molecules, forming new bonds between amino acids, thereby stabilizing the protein structure.
Transglutaminase enhances the important functional and technological characteristics of proteins, thanks to its ability to catalyze intra- and intermolecular cross-linking of protein molecules, which positively affects the texture of the product.
The main areas of application of the enzyme
Meat industry
Production of meat products and semi-finished products.
Dairy industry
Production of cheese, cheese and fermented milk products.
Flour milling and baking industry, cooking
Improvement of flour quality and dough structure.
- Preparation form:
- Dry.
- Enzyme activity:
- 100 units/g and 1000 units/g
- Packaging:
- Zip-Lock package: 1 kg;
Plastic jar: 100g. - Storage conditions:
- Store at temperatures from -25 °C to + 20 °C in a dry place protected from direct sunlight.
- Expiration date:
- 12 months.