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.

Our TG is produced by a fermentation method from Streptoverticillium Mobaraense.