Therefore, glutamyl transglutaminase is mainly used as a food additive, which can significantly improve the taste, flavor, organizational structure and nutrition of meat products, improve the nutritional value of protein, and completely reduce transglutaminase. It is characterized by strong adhesion, good stability of the two ph values, the most appropriate ph value of glutamine transglutaminase is 6.0, strong thermal stability, and the most appropriate temperature is about 50 ℃.
