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With Streptoverticillium mobaraense as the fermentation strains, Kelong’s Transglutaminase(TG) is produced through liquid deep submerged fermentation and unique refined extraction process.
Application
For Fish (surimi, fish fillet, fish ball, fish cake, fish tofu, kamaboko, etc)
l improve texture, increase elasticity
l increase firmness and viscosity
l good thermo-stability and liquid retention
l no need to add phosphate/salt or to heat/ freeze for binding
l prevent splitting of products and improve slicing
