Description
An enzyme for gluing meat proteins.
It is used in the meat processing industry to improve the density, firmness and elasticity of meat products.
An alternative name is meat glue.
Transglutaminase catalyses covalent bonds between protein molecules, in particular between the amino acids lysine and glutamine. This creates strong cross-links that hold proteins together.
*Product photo is a graphical representation only and may differ from the original packaging.
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