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|Main Sales Markets:||North America，Central/South America，Western Europe，Eastern Europe，Australasia，Asia，Middle East，Africa|
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Transglutaminase (TG), widely exists in the human body, senior animals, plants and microorganisms, can catalytic the crosslink within or between protein molecules, hydrolysis the connection between the protein and amino acid and protein molecules glutamine residue,it is healthy, efficient and safe food additive. Longda TG is fermented from Strepomyces mobaraensis, has remarkable effects on protein foaming, emulsifying stability, thermal stability, water retention and gel ability, so as to improve the nutritional value, flavor, taste, texture and appearance of food. TG enzyme can be used in meatballs, ground meat recombination, aquatic products, ham, sausage, noodles, tofu, dairy products and other products.