Transglutaminase can be used to modify functional properties of food proteins by the means of amine incorporation, crosslinking and deamidation. This phenomenon after all leads to adhering to the bonding surfaces of foods such as meat, fish, eggs and vegetables as a thin layer exhibiting strong adhering at very mow dosages.
In the dosage range of 0.1-0.3% (w/w) Tgzyme can improve restructured meat texture and appearance, along with binding capacity that overall increases hardness.
Tgzyme applied in the range of 0.1-0.3% (w/w) increased bindness and hardness in canned fish paste.
The following examples are for the purpose of reference, the application range of Handary products may have wider possibilities*