TG Enzyme-Soy Protein Isolate

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 soybean protein, casein, glutenin, actin, myosin, etc., and can significantly improve the gel, solubility, emulsification and emulsification stability of soybean protein, thereby improving the nutritional value of protein, improving the flavor and taste of food, and extending the storage period. Therefore, transglutaminase has a very wide application in the processing of soybean products.Product features: