Global Transglutaminase Witness To Register 5.6% Of CAGR Between 2016-2020

Date: 2016-11-24

A transglutaminase is an enzyme that catalyzes the formation of an isopeptide bond between a free amine group (e.g., protein- or peptide-bound lysine) and the acyl group at the end of the side chain of protein- or peptide-bound glutamine. The reaction also produces a molecule of ammonia. Such an enzyme is classified as EC 2.3.2.13. Bonds formed by transglutaminase exhibit high resistance to proteolytic degradation (proteolysis).

Owe to the transglutaminase has a various applications in Industrial and culinary, according to research, global Transglutaminase witness to register 5.6% of CAGR over 2016-2020. 

In terms of application, in commercial food processing, transglutaminase is used to bond proteins together. Examples of foods made using transglutaminase include imitation crabmeat, and fish balls. It is produced by Streptoverticillium mobaraense fermentation in commercial quantities or extracted from animal blood, and is used in a variety of processes, including the production of processed meat and fish products. 

In addition, transglutaminase can be used as a binding agent to improve the texture of protein-rich foods such as surimi or ham. Transglutaminase is also used in molecular gastronomy to meld new textures with existing tastes. Besides these mainstream uses, transglutaminase has been used to create some unusual foods. British chef Heston Blumenthal is credited with the introduction of transglutaminase into modern cooking.

Transglutaminase market share by region as following:

transglutaminase

Read Full Report: http://www.gosreports.com/global-transglutaminase-industry-2016-market-research-report/

Joanna | Executive – International Business and partner Relations
E-mail: info@gosreports.com | Tel: 510-400-8520
Web: www.gosreports.com
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