ProBinder™️ MS

The ProBinder™️ Ms series is a biological fermentation preparation for fermenting bacteria of the genus Streptococcus mutans, which is an enzyme that catalyzes the inter-protein acyl transfer reaction, resulting in covalent cross-linking between proteins (or polypeptides). Cross-linking has a significant effect on the properties of the protein, gelling ability, thermal stability, and water holding capacity, thereby improving the structural and functional properties of the protein, giving the food protein a unique texture and mouthfeel.

Use range: sausage products (sausage, hot dog, meatballs)


  1. Improve the elasticity, brittleness, and texture of the product;
  2. Increase product water retention and increase product yield;
  3. Improve product slicing and improve product quality;
  4. Increase the gel strength of the product.
 Transglutaminase  ProBinder™️ MS
Transglutaminase ProBinder™️ MS

Intestinal use process:

Raw meat minced → → kneaded → added to ProBinder™️ Ms
→Filling molding→→Placement reaction→→Sterilization→→Finished product

The use of meatballs:

Raw meat (pig, beef, chicken) → → mix (1/2 ice water + other additives) → → add ProBinder™️ Ms mix (1/2 ice water + starch) → → ball forming → → reaction (45 °C-55°C, 15-20 minutes)→→cooked (80°C-85°C)→→cooling→→finished product

Storage conditions:

Keep it cool (preferably frozen or frozen) and dry, away from light. Avoid exposure to air and use or reseal the product as soon as it is opened.


  1. The amount of ProBinder™️ Ms added depends on the formulation of the food and its production process and is determined experimentally before use.
    2, ProBinder™️ Ms should not be mixed with oxidants.
  2. If you need help, please contact our technical service department.
ProBinder™️ MS Transglutaminase in Emulsified Cooked Sausages
Related file Download

Related Products

Related Applications

Leave Message

Contact us for more information on Application Consultation, Sample Support, FOB Pricing etc.You will be replied within 8 hours.