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Transglutaminase(TG) is an enzyme which can catalyze the L-lysine’s r-aroylamino-hydroxyhutyrate binding to the glutamic acid’s. So in the food industry, TG is applied to improve several functional characteristics of meat and protein products, such as improving the meat’s structure, gel characteristic, elasticity, keeping the water and grease and so on.<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

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