| abstract |
[Problem] To provide a method for maintaining the activity of each enzyme even when a solution containing transglutaminase and glucose oxidase and / or α-glucosidase is maintained for about 24 hours, and to produce a food with improved physical properties and taste. Methods and enzyme preparations for food modification are provided. (A) Transglutaminase, glucose oxidase and / or α-glucosidase, (B) at least one acidic substance selected from the group consisting of phosphate, phosphate, organic acid, and amino acid, and (C) phosphate At least one basic substance selected from the group consisting of a salt, carbonate, citrate, basic amino acid, and calcium oxide is used. [Selection] Figure 1 |