Streptomyces Mobaraensis Transglutaminase Tg Enzyme

Targeted Protein Crosslinking: Catalyzes ligation between lysine and glutamine residues to optimize protein structure, and significantly improve gelling ability and thermal stability.

Reliable Fermentation Source: Produced via deep fermentation of Streptomyces mobaraensis to deliver stable enzyme activity for food, textile and pharmaceutical industries.

Meat Processing Value Upgrade: Improves elasticity, yield and taste of sausages, meatballs, surimi and bacon to reduce production cost and enhance product competitiveness.

Dairy Processing Optimization: Enhances yogurt water retention to partially replace stabilizers, and increases cheese hardness and production yield.

Plant Protein Texture Improvement: Boosts emulsification and gelation performance to create unique mouthfeel for tofu and vegetable protein products.

Pasta Quality Enhancement: Optimizes dough internal structure to strengthen noodle elasticity and boiling resistance for better eating experience.