CAS #：	80146-85-6
Product name：	Transglutaminase
Molecular formula:	C₂₇H₄₄O₃H₂O
EINECS#：	232-554-6
Chemical properties:	White to light yellow to dark brown powder or particles, or a clear light yellow to dark brown liquid. Soluble in water, insoluble in ethanol, and hygroscopic. Can convert protein peptides into α- The conversion of glutamyl groups into lysine residues in peptides ε- Amino group. Transglutaminase catalyzes cross-linking reactions to modify proteins and improve their plasticity, water holding capacity, water solubility, and functionality. As a protein modifier, it has great application prospects in the food industry. At present, it is widely used in meat products, dairy products, and plant protein based Chemicalbook products to improve product quality. In noodle processing, the addition of transglutaminase can promote the cross-linking between other proteins and gluten proteins, improve the structure of the gluten network, and thus improve the quality of finished noodles.
Use:	Enzyme preparations. Protein modifiers, stabilizers, coagulants. It catalyzes protein to form gel, giving food better plasticity and gel property. Widely used in pasta, meat processing, plant protein and aquatic product processing, to improve the water holding capacity and elasticity of protein containing foods, in order to overcome the disadvantage of poor muscle strength.