Transglutaminase is an enzyme that promotes the cross-linking reaction between protein molecules. Transglutaminase can catalyze the same Cross-linking and polymerization between different protein molecules to improve and enhance the properties of food proteins, such as emulsification, gelation, viscosity, and thermal stability.
![Transglutaminase](https://cdn.foodchem.com/wp-content/uploads/2020/02/13101130/1581306139343-1024x213.jpg)
ProBinderTM series supports your efforts to maximize the profit of sales in this market segment.
Usage method: Pre-hydration use
Ⅰ:Select high quality meat trimmings.
Ⅱ:ProBinderTM MR10 :ice water=1:4~6 mix and hydrate ,This process should be done well in 10 to 20 minutes, then mix with meat trimmings immediately.
Ⅲ:Fill the meat into the artificial casings and avoid air in the casings , keep the filling as tight as possible.
Ⅳ:Products are generally left under refrigeration for more 8 hours to allow bonding to complete.After the reaction is complete, products can be frozen, tempered and portioned.
Notes:
①Varied with size of meat trimmings, ProBinderTM MR10 is typically used at 0.7~1.5% of formula weight(meat trimmings+water+others).
②After mixing, filling should be completed within 30 minutes or so.
![Transglutaminase](https://cdn.foodchem.com/wp-content/uploads/2020/02/13101215/15813061385798.jpg)