CAS No.: 80146-85-6 Formula: C27H44O3H2O
Weight: 0
Synonyms: EC 2.3.2.13; Transglutaminase; FACTOR XIII-A, HUMAN;
Enzyme. Protein modifier, stabilizer, coagulant. Catalyzes protein to form gel, endows food with better plasticity and gelatinity. Widely used in pasta, meat processing, vegetable protein and aquatic product processing, to improve the water holding capacity and elasticity of protein-containing foods, so as to overcome the shortcomings of poor gluten strength.