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Cas 80146-85-6 Transglutaminase

Supplier From China
Mar-27-24

Glutamine Transaminase Improvement of the food texture: TG can improve the important properties of protein by catalyzing the formation of cross-links intra- and inter molecule of proteins. If the product is applied in the production of reformed meat, it can not only cohere the dogmeat together, but also attach the non-meat protein to meat protein with cross-links, thus greatly improving the taste, flavor, texture and nutrition value of meat products.
Glutamine Transaminase Improvement of the nutrition value of protein: TG can make the essential amino acid (such as lysine) of human bodies covalently cross-linked with protein to prevent the amino acids from being destroyed by Maillard reaction, which results in the improvement of the nutrition value of protein. Glutamine Transaminase can also be used to introduce the absent amino acids into protein with unideal compositions. People in developing countries are especially interested in this aspect.
Glutamine Transaminase Preparation of heat-resistant and water-fast film: When the Glutamine Transaminase-catalyzed casein is dehydrated, a water- insoluble film is obtained. This film can be hydrolyzed by chymotrypsin. Therefore, it is an edible film that can be used as food packaging material.
Glutamine Transaminase Embedation of fat or fat-soluble substance.
Glutamine Transaminase Improving the flexibility water-holding ability of food.

Price and Minumum Quantity

Price FOB in USD: 25-35
Minimum Order Qty: 1  Kilograms
Production Capacity: 100000 Mt
Packaging: 1Kg /bag
Sample: Available. Sample Cost Born By Supplier

Product Model And Origin

Brand: TA
Model: 80146-85-6
Seller Code: Ta- 80146-85-6
HS Code: 3507909090
Standards: Food

Competitive Advantages

  • Good quality
  • Factory price
  • Multiple quality controls
  • Packaging can be customized

Other Details

  • Faint yellow powder
  • Shelf life: 24 months
  • Quality: industrial
  • Delivery term: 15 days.

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