TG Enzyme-Meatball

summary: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, glutenin, myosin, etc., and can be used in the production of Rice-meat dumplings to increase the elasticity and crispness of Rice-meat dumplings and improve the texture and taste of Rice-meat dumplings. In addition, the addition of glutamine transaminase (TG) can increase the addition of soy protein isolate, starch and water while reducing the amount of raw meat, increase the product yield, reduce or maintain the production cost, and significantly improve the elasticity and taste of Rice-meat dumplings.Product features: