Description: TGase is an enzyme that plays a function as a catalyst promoting the reaction of cross-linking between proteins which has a significant impact on properties of protein and its gel capacity, thermal stability and water holding capacity thereby improving functional characteristics of protein food such as elasticity, mouth feel, flavor, texture, binding force and so on.
Functions＆Characteristics
Good PH Stability
High Thermal Stability
Wide Range of Temperature
Strong Binding Force
Safe Edibility
Applications:
For Meat＆Poultry Industry：Ham＆Sausages，Beefsteak, Beef Reshape, etc.
For Fish＆Surimi Industry: Fish Ball, Fish Roll, Surimi Pie and other based products
For Dairy Products: Milk, Beverages, Drinks, etc.
For Bakery Products: Bread, Cake, etc.
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