First, change the structure of food

TG enzymes increase the binding of proteins in processed meat products and combine low-value pieces of meat, fish, and shrimp. Enhance the elasticity of meat products, improve the slicing performance, improve the tenderness of the products, and improve the texture structure of the meat products. Such as making a variety of fish sauce, burgers, meat rolls, shark fin imitations, etc., to improve product market value.

Second, enhance the water holding capacity of food

Colloidal foods such as sausages and cheeses can be treated by TG enzyme to form a large number of intermolecular covalent crosslinks. Under temperature changes and mechanical impact, there is still a strong water holding capacity, which is not easy to dehydrate and shrink.

Third, reduce the health hazards of food

Traditional meat processing processes typically incorporate large amounts of salt and phosphoric acid to increase their water holding capacity, consistency and texture. Recently, foods with less salt and less phosphoric acid have been widely promoted, but their texture and physical properties are not satisfactory. TG enzyme can replace low-salt meat products by replacing some of the quality improver, phosphate added in the processing of meat products.

Fourth, the enzyme can also be applied to tofu products, noodle products, rice products, etc., effectively improving the water holding capacity and Q feel of tofu.