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Transglutaminase

Transglutaminasa

Enzyme present in mostly ever animal tissue. It has an important metabolic function in the organism, because catalyzed the formation of peptide bounds between a carboxylic group (from Glutamine amino acid) and an amine group (from Lysine amino acid), forming a covalent bound of high stability.

This means that it can link proteins whatever its origin, opening a huge sources of possibilities for the food industry.

This enzyme can improve elasticity, slicing, temperature stability among other features without losing any product properties. It can be applied for salmon carpaccio, surimi, fish medallions, and any fish restructured product.

Transglutaminase
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