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Transglutaminase (TG) which is widely distributed in nature, is a natural enzyme that catalyzes the polymerization and cross-link proteins through the formation of covalent bonds between protein molecules. Because of TG binding effects, it can remarkably improve the physical properties of food, which delivers added value to products.

Reaction catalyzed by TG


Relationship between enzyme reaction temperature and time

Transglutaminase catalyzes a reaction over a wide pH range.

Optimum pH of TG

High thermal-stability

The optimum temperature of TG is about 55. It also has high activity in the range of 45-55, A major advantage of TG is that it becomes inactive when the internal temperature of food is at 75or more in normal foods.

Optimum temperature of TG

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