Top Quality Transglutaminase Price



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Top Quality Transglutaminase Price
Top Quality Transglutaminase Price
Top Quality Transglutaminase Price
Top Quality Transglutaminase Price
Top Quality Transglutaminase Price
Top Quality Transglutaminase Price
Top Quality Transglutaminase Price

Top Quality Transglutaminase Price

  • Item No.KL-Transglutaminase
    MOQ1 Kilogram
Tag  sourcing
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From $100.0020.00 / Kilogram
You save $ -100.00
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If over 500pcs, mass production will start until pre-production sample has been approved.

Est. 7 days production

Top Quality Transglutaminase Priceintroduce.jpgEnzyme Transglutaminase (TG) is an enzyme which can catalyze the reaction of transamination. It catalyzes the L-Lysine’s r-aroylamino-hydroxybutyrate binding to the glutamic acid’s. So the covalent crosslinking among the proteins or peptides is happened and the polymer of covalent compounds is formed. In the food industry, TG is applied to improve several functional characteristics of meat and protein products, such as improving the meat’s structure, gel characteristic, elasticity, keeping the water and grease and so on. At the same time, the lysine is protected which preventing the maillard reaction.

1. Product name:Transglutaminase 
2. Specification: TG-A,TG-B,TG-K,TG-M,TG-Y 

4.CAS  No.: 80146-85-6function.jpg

Wide ph stability 
Although the optimum ph of crude TGase is 6.0, it also functions with high activity in the wide range of ph 5.0 to 8.0. on account of this wide ph range, a variety of applications can be effective in various food processes, regardless of food type.

High thermal-stability

The optimum temperature of TGase is about 50. It also has high activity in the range of 45-55. A major advantage of TGase is that it becomes inactive when the internal temperature of food is at 75 or more in normal foods.

Strong binding force 
The covaient bond cataiyzed by TGase is hard to rupture under the conditions of non-enzymic reactions. Once the minced meat which was treated by TGase is shaped, the shape is kept, even though it is frozen or sliced or cooked.





Meat Products



improving resilience, texture and taste

canned meat

improving texture and appearance

frozen meat

improving resilience, texture and taste

reformed meat

reforming the meat


improving taste and lengthening time of storage


improving resilience, texture and taste

Aquatic Products

Mashed fish meat

improving texture and appearance

fish product

strengthening binding force

mashed shrimp

improving texture and viscosity

Cereal Product

Flour product

improving texture and flexibility

baked food

improving texture and increasing volume

rice product

improving flexibility and viscosity

bean product

improving flexibility


preventing from softening

Dairy Product


improving texture and taste


improving viscosity and taste

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