Powder Transglutaminase In Food Transglutaminase Enzyme For Meat Slices

    Transglutaminase catalyzes the formation of an ε - (γ - glutamyl) lysine covalent bond between protein molecules, which is difficult to break under general non enzymatic catalytic conditions. It can make protein molecules more tightly bound together and naturally crosslink the meat protein of the meat itself. Applied to meat products such as beef, pork, and chicken.

    Strong adhesion: The covalent bonds formed between catalyzed proteins are difficult to break under general non enzymatic catalytic conditions, so using this enzyme to treat food components has extremely strong adhesion. After processing minced meat with this enzyme, it will not scatter after freezing, slicing, and cooking.

•Minced meat bonding                                                  •Meat slice bonding
•Production of grilled sausage and ham sausage        •Plant protein binding