Transglutaminase is naturally present in most animal tissues and body fluids and is involved in various biological processes.
This enzyme acts only on proteins by catalyzing reactions in forming covalent bonds between a carboxylamide group of the lateral chain on a Glutamine residue (Gln) and an amino group of the lateral chain of a Lysine. These bonds may be formed between proteins of distinct types and origins, such as caseins, myosins, soya globulins, glutens, and actins, among others.
The use of Transglutaminase in meat and fish preparations helps to improve firmness, elasticity, viscosity, thermo-stability, and liquid retention capacities. This enzyme may be used in all types of meat and fish.
In dairy products, Transglutaminase increases the cheese yield and improves the texture in full-fat and skimmed yogurt, reducing costs.
ASSAY:120 IU, and 240 IU
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