Transglutaminase(TG) is a natural enzyme that can catalyze the formation of covalent bonds between the amino acid residues Lysine and Glutamine in proteins.

 Biobond Transglutaminase(TG) has widely applicated in most system of foods which contain proteins. After crosslinking proteins, it can improve the physical properties of food ,e.g.textural properties like firmness and elasticity.

Biobond Transglutaminase has a relatively wide range of application conditions:

• pH range 4-9,optimal pH value 6-7
• Temperature range 0℃-65℃,optimal temperature 50℃-55℃

Main Application:

• Biobond TG for meat binding
• Biobond TG for sausage and ham
• Biobond TG for surimi products
• Biobond TG for baking products
• Biobond TG for cheese
• Biobond TG for yogurt

Other Enzymes:

• Maltogenic Amylase
• α-transglucosidase
• Amylase (high-temperature)
• Amylase (middle-temperature)
• β-amylase
• α-amylase (fungal)
• Alkaline protease
• Neutral protease
• Acid protease
• Cellulase
• Xylanase
• Lipase
• α-Lactase
• β-glucanase
• β-mannanase
• Phytase

Pectinase