transglutaminase

Transglutaminase (TG) TG-B Ingredients: Transglutaminase 1%, Maltodextrin 99% TG-B+ Ingredients: Phosphate, Starch, Transglutaminase, Maltodextrin TG-Y Ingredients: Transglutaminase, Water TG-CK06 Ingredients: Gelatin, Sodium carbonate, Salt, Maltodextrin, Transglutaminase Transglutaminase(TG) is a natural enzyme that can catalyze the formation of covalent bonds between the amino acid residues Lysine and Glutamine in proteins, has the ability to glue protein-containing foods together. When raw meats are bound with TG, they typically have the strength and appearance of whole uncut muscles. Primary uses of transglutaminase include Making uniform portions that cook evenly, look good, and reduce waste. Binding meat mixtures like sausages without casings. Making meat combinations like bacon and scallops. Producing special effects like meat noodles, meat and ve