Glutamine aminotransferase catalyzes intramolecular and intermolecular covalent cross-linking of protein polypeptide so as to improve the structure and function of protein, including foaming, emulsifying, emulsifying stability, thermal stability, water retention and gel capacity, etc. All these properties have been improved greatly which bring about the improvement of food's flavour, taste, texture, appearance, etc. However, lots of salt and phosphoric acid have been added to improve meat's water retention, consistency and texture in the traditional meat processing techniques. For more enzyme
application, please contact Shingenzyme.