Food Grade Exo-Peptidase or Flavor Improving Protease 
Catalog Number IE-1233
Physical Form Powder
Color White to Light yellow
Dosage Parameters 0.2-2.0 %
Source Microorganism
| Summary | Food grade exo-peptidase for taste/flavor improvement of protein hydrolysate or food. |
| Description | The Flavor Improving Protease is produced through submerged fermentation of Aspergillus oryzae, followed by purification, formulation, and drying. This enzyme features exo-peptidase activity, which cleaves amino acids from the ends of peptide chains. It is useful for reducing bitterness in protein hydrolysates and enhancing flavor profiles. Additionally, the enzyme can be employed to increase the degree of hydrolysis (DH) during protein processing or in the preparation of bioactive polypeptides. |
| Advantages |
Able to help develop and improve flavor or taste Applicable for debittering of protein hydrolysate Can be used for the production of bioactive peptides |
| Application | For debittering of protein hydrolysate and taste/flavor improvement of food, protein hydrolysate |
| Application Area |
Soy and vegetable protein Meat, egg and milk processing |
| Application Recommendation | A dosage range of 0.2-2.0 % is suggested for a solution with a protein concentration of 10-25 %. The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume. Please contact our technical support for more information. |
| Dosage Parameters | 0.2-2.0 % |
| Optimum Temp | 50°C-60°C |
| Effective Temp | 30°C-70°C |
| Optimal pH | 8.0-13.0 |
| Effective pH | 3.0-14.0 |
| Source | Microorganism |
| Physical Form | Powder |
| Color | White to Light yellow |
| Scope of Shipment | Worldwide |
| Product Strain | Aspergillus oryzae |
| Package | 10 kg/drum or by customization |
| Storage | Keep sealed in a dry and cool place with good ventilation and avoid direct sunlight. |
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