Exopeptidase for Flavor/Taste Improvement or High Degree Protein Hydrolysis 
Catalog Number IE-1374
Physical Form Powder
Color Light yellow
Source Microorganism
| Summary | A protease product having appreciable amount of exo-peptidase, able to split off terminal amino acids from peptides and reduce bitterness or modify the taste and degree of hydrolysis of protein hydrolysate. |
| Description | The Flavor Improving Protease is produced by submerged fermentation of Aspergillus oryzae followed by purification, formulation and drying. It contains strong aminopeptidase activity that splits off the amino acids from N terminals and can be used for the debittering of protein hydrolysate, thorough hydrolysis of protein or preparation of bioactive polypeptide. |
| Advantages |
Exopeptidase/Aminopeptidase Protein hydrolysate debittering or taste improvement High degree protein hydrolysis |
| Application | For taste improvement of protein hydrolysate or high degree protein hydrolysis |
| Application Area |
Brewing Soy and vegetable protein Meat, egg and milk processing Wine enzymes Plant extract Tobacco applications |
| Application Recommendation |
Processing of bones or other meat processing by-products; Production of bone extract, bone oil, and collagen; Processing of meat flavors and calcium phosphate; Production of meat hydrolysates from fish, shrimp, oysters, clams and seafoods; Production of animal protein hydrolysate (HAP); Processing of plasma protein powder and heme powder. |
| Source | Microorganism |
| Physical Form | Powder |
| Color | Light yellow |
| Scope of Shipment | Worldwide |
| Product Strain | Aspergillus Oryzae |
| Package | 25 kg/jerry can or by customization |
| Storage | Keep sealed in a dry and cool place and avoid direct sunlight. |
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