Food Grade Transglutaminase Enzyme Tg for Protein Adhesive

Transaminase is an enzyme commonly used in fields such as food processing, which can improve the texture and stability of products by catalyzing protein cross-linking reactions.

(1) In the food industry, it can be used to improve the texture of meat, aquatic products, soy products, etc., such as enhancing gelation, water-holding capacity and elasticity, so as to improve the taste and quality of products.

(2) It can improve the functional properties of proteins, be used in developing new high-protein foods, or reduce protein loss during food processing.

(3) In the medical field, it can participate in the cross-linking modification of biomaterials, such as preparing medical gels and dressings with good biocompatibility.

(4) It can also be applied in the feed industry to help improve the utilization rate of protein in feed and promote animal growth.

(1) It can enhance the emulsifying and foaming properties of proteins, making them more likely to form stable dispersion systems in food processing. For example, it is used in the processing of dairy products and meat products to improve the texture and stability of the products.

(2) It can help low-value proteins (such as plant proteins and by-product proteins) improve their functional value through cross-linking modification, thereby expanding the application range of proteins.

(3) In the biomedical field, by catalyzing the cross-linking of specific proteins, it can regulate the mechanical properties and degradation rate of biomaterials, making them more suitable for different medical needs, such as the preparation of tissue engineering scaffolds.