Keywords

• 80146-85-6 on hot selling
• factory price Transglutaminase (TG)?
• Transglutaminase (TG)? reliable supplier

Quick Details

• ProName: Factory price Transglutaminase (TG)? 8...
• CasNo: 80146-85-6
• Molecular Formula: C27H44O3H2O
• Appearance: White to creamy-white powder
• Application: food texture nutrition value of prote...
• DeliveryTime: 2 weeks after get prepayment
• PackAge: 1kg/Aluminum foil bag
• Port: Qingdao
• ProductionCapacity: 40 Metric Ton/Year
• Purity: 99%
• Storage: Stored in a cool and dry well-closed c...
• Transportation: by sea/air
• LimitNum: 100 Kilogram

Superiority

Factory price Transglutaminase (TG)  80146-85-6 reliable supplier on hot selling

1. Competitive offers with standard high quality or customize

2. Available customizing blending of above 2 single products 

3. Prompt delivery within 2-3 weeks(1 weeks is available for ready stock)

4. Well-trained and professional technologist and sales with rich experience in the field for 5-10 years

5. Respond to inquires within 1 hour and 24hours' online service 

6. Free sample and correct shipping documents dispatched according to regulations of different countries

7. Advise price trend accurately and help clients to make order decision

8. Weekly update offers provided to every potential client

Details

Factory price Transglutaminase (TG)  80146-85-6 reliable supplier on hot selling

Taosign is one of the most respected companies in food ingredients and additives industry in China, our products: трансглутаминазы、Transglutaminase.

A transglutaminase is an enzyme that catalyzes the formation of a covalent bond between a free amine group and the gamma-carboxamide group of protein- or peptide-bound glutamine. Such an enzyme is classified as EC 2.3.2.13. Bonds formed by transglutaminase exhibit high resistance to proteolytic degradation (proteolysis).

Transglutaminase(TG), which widely distributed in human bodies, advanced animals, plants and microorganisms. It can catalyzes the reactions of cross-linking intra-and intermolecular of proteins, thus TG can improve the capability of the food protein, For example the emulsification,gelation,viscosity and high thermal-stability.

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