A:TG is active in between 1 to 60 C, and the optimal temperature is 55 C, and high temperature leads to the inactivation of TG.
A:ZIPIN's TG is produced by the fermentation of non-GMO microorganisms.
A:TG can catalyze the reactions of crosslinking intra-and intermolecular of proteins,thus TG can improve the capability of the food protein.
A:Yes, TG widely distributs in human bodies, advanced animals, plants and microorganisms. TG is deactivated by most cooking temperature and no off-flavors to foods. TG is classified by the FDA as a GRAS product (generally recognized as safe) when used properly.
A:TG is an enzyme which is composed of simple amino acid chain (no glyco-, phosphate-, acyl- moieties attached).
