TG Enzyme-Broken Meat Bonding

Glutamine transaminase, also known as transglutaminase (TG), is a transferase that catalyzes acyl transfer reactions. It can catalyze cross-linking between protein molecules and bind them together. It acts on various substrate proteins, such as casein, soy protein, glutenin, myosin, etc., and improves the gel, emulsification and other functional properties of proteins through cross-linking reaction. Can be used for bonding meat products such as beef, pork, chicken, etc., improving their taste, flavor, tissue structure, and nutrition, and increasing the added value of the product.Product features: