Enzyme Flavor protease | Description | Flavor protease, also known as flavor enzyme, compound flavor enzyme and aminopeptidase, is a biological enzyme refined by modern biological technology.It belongs to exonucleating active enzyme, which is mainly used to reduce or avoid the production of bitter peptide in the process of hydrolyzation, or degrade bitter peptides into amino acids to improve or improve the taste and flavor of hydrolysates. |
| Application |
Used in yeast extraction, meat flavor extraction, protein raw materials debittering, active peptides and other protein raw materials processing, can improve nutritional value, easy to absorb.The recommended usage is as follows: the ratio of material to liquid is 1: 3-9, pH 8-10, temperature 50-60°C, enzyme amount 0.05-0.1%, enzyme hydrolysis 2-6 hours. Used for silk degumming, silk fibroin is not easy to damage, can not afford the effect of silk and fluffy.After pretreatment, the raw material was added with enzyme at 0.8-2.4%, and pH9-11 was treated with 30-60min at 40-50°C. |
| Parameter |
Action conditions: The optimum temperature range is 45°C-55°C, and the optimum pH range is 5.5-8.5. Recommended quantity: 0.1-0.5 Kg/tons (100-500 ppm). It is recommended to try it first, and then add it according to the actual demand. |
| Appearance | Yellow to brown solid powder. |
| Enzyme Activity | A unit of enzyme activity was defined as: 1 g solid enzyme powder (or 1ml liquid enzyme), at 40°C±0.2°Cand pH10.5, 1min hydrolyzed casein to produce 1μg tyrosine, expressed as u/g (u/mL). |
| Package | 20 kg/barrel, 25 kg/barrel or packing according to customer's request. |
| Storage and Transportation Requirements |
This product is a bioactive substance, high temperature, strong acid, strong alkali will cause enzyme inactivation. During transportation and storage, liquid enzymes should avoid sun exposure and solid enzymes should avoid sun exposure and rain. Keep it clean and dry when storing in the warehouse. |
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