| ≥1 piece |
Tranglutaminase Enzyme as “Meat Glue”, has the excellent ability to bond protein-containing foods together . TGase Natural Enzyme for meat is can change the structure and function of protein in food, and then improve food's taste, flavor, texture, appearance etc.
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Appearance |
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Yellowish brown liquid |
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Enzyme activity |
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100±20 IU/g, 1000IU/g, 2000IU/g |
TG Enzyme Usage:
TGase Enzymes Usage Conditions:
1.Recommended dosage: 0.1% - 0.5% of the total material weight, or according to the characteristics of the material.
2. Suggested reaction conditions：40~50℃ reaction for 20~30 minutes, or 0~10 ℃ reaction for overnight(6~12hours).
TGase Enzyme Package:
Meat Glue Enzyme pack with plastic bottle, external use carton packaging. Bottle specifications: 1kg/bottle .
Shelf life: One year when stored properly .