TG Enzyme-Flour Products

summary:Glutamine transaminase, also known as transglutaminase (TG enzyme), is a type of transferase that catalyzes acyl transfer reactions. It can catalyze cross-linking between protein molecules and bind them together. Applied to various substrate proteins such as casein, gluten, myosin, etc. in the production of flour products, it can increase the elasticity and toughness of flour products, improve the quality and taste of flour products, and greatly enhance the grade of flour products. In addition, transglutaminase (TG) can partially or completely replace the addition of chemical amendments (such as muscle enhancers), reducing the toxic side effects of chemical amendments on the human body. It is a green, safe, and effective food enzyme preparation.Product features: