Enzym in Fischprodukten verwendet

Transglutaminase , an enzyme is an acyltransferase that catalyzes the formation of a covalent bond between a free amine group of same or different protein molecules, and the gamma-carboxamid group of protein- or peptide- bound glutamine. The bonds formed by TGase exhibit high resistance to proteolytic degradation which can improve the properties of proteins in foods. The proteins found in Fish Product are ideally suited for treatment with STG-FI in order to develop products with improved handling and eating qualituy as well as to allow production of value added products. Besides STG-FI is a versatile ingredient that may be used for surimi product,fish ball and process improvement. It could increase the gel strengh and improve the texture quality, producing a more consistent product.