• 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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