Welcome to Akshar Shop
Transglutaminase (EC 2.3.2.13) is an enzyme that catalyses the formation of isopeptide bonds between proteins. Its cross-linking property is widely used in various processes: to manufacture cheese and other dairy products, in meat processing, to produce edible films and to manufacture bakery products. Transglutaminase has considerable potential to improve the firmness, viscosity, elasticity and water-binding capacity of food products.
Transglutaminases are enzymes that in nature primarily catalyze the formation of an isopeptide bond between γ-carboxamide groups of glutamine residue side chains and the ε-amino groups of lysine residue side chains with subsequent release of ammonia. Lysine and glutamine residues must be bound to a peptide or a protein so that this cross-linking or intramolecular reaction can happen. Bonds formed by transglutaminase exhibit high resistance to proteolytic degradation.
In bread production transglutaminase reduce dough stickiness, stabilization of fluctuating raw material quality, improve gas retention capacity and volume stability after defrosting is improved.
Production of Gluten-free products transglutaminase improve gas retention capacity, better stretchability and make smoother surface.
Nature of Business: Suppliers, Manufacturers, Dealers, Exporters & Importers & Wholesalers | Area: Kolkata | Item Name: TRANSGLUTAMINASE ENZYME