Meat & Seafood
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Transglutaminase Transglutaminase, also known as transglutaminase, can catalyze the cross-linking of protein molecules. It can be used in meat products such as sausage products, meatball products, and reconstituted meat products, which can reduce costs and improve yield and product quality. |
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Aminopeptidase It can efficiently catalyze the hydrolysis reaction of protein and polypeptide, increase the amount of free amino acids in meat and fish processing, improve the flavor, increase the nutritional value, and shorten the processing cycle. |
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Protease Can effectively break down protein. Cleavage involves breaking the peptide bonds that link amino acids together to form polypeptide chains. Small molecule compounds that inhibit protease activity are called protease inhibitors. |
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