| abstract |
Improved enzyme preparations for bonding solid food materials comprising, as the active components, transglutaminase together with (1) collagen wherein the sum of the hydroxyproline and proline residues therein is less than 20% of the total amino acid residues therein and/or (2) collagen having an average particle diameter of less than 600 νm, and having excellent handling properties and a strong bonding power. |