Transglutaminase ENZIM an organic catalyst for chemical reactions, binds protein molecules, forming new bonds between amino acids, thereby stabilizing the structure of the protein.

Transglutaminase enhances important functional and technological characteristics of proteins, due to its ability to catalyze intra- and intermolecular cross-linking of protein molecules, which has a positive effect on the texture of the product.

Main uses of the enzyme

Meat industry

Production of meat products and semi-finished products.

Dairy industry

Production of cottage cheese, cheese and dairy products.

Milling and baking industry, cooking

Improving the quality of flour and dough structure.

 — Form of the preparation: - Dry.

 — Enzyme activity: - 100 units/g and 1000 units/g


 — Package Zip-Lock: 1 kg;
 — Bank plastic 100 g.

Storage conditions

Store at temperatures from -25 °C to + 20 °C in a dry place protected from direct sunlight.

Shelf life

12 months.

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