Soybean Polypeptide Hydrolase Soybean Plant Protein Hydrolase Food Grade Biological Complex Enzyme Preparation | Introduction |
Soybean peptide hydrolase is a specialized compound enzyme preparation developed by the EnzymesBio R&D team for hydrolyzing soybean isolate protein. It primarily consists of protein endonuclease, protein exonuclease, and flavor enzyme, and it has broad applications in plant protein food processing. The enzyme is water-soluble, producing a gray-yellow opaque liquid when dissolved in water. Soybean peptide hydrolase works by cleaving the internal peptide chains of proteins using endonuclease, while exonuclease releases amino acids from the ends of the peptide chains. The hydrolysis products contain amino acids that provide good flavor balance, and the flavor enzyme enhances the taste of soybean protein peptides, resulting in a mild soybean flavor without bitterness and a light overall taste. |
| Application |
Health food: Soybean peptide has the characteristics of easy digestion and absorption, rapid supply of body energy, no protein denaturation, no residue, small liquid viscosity, and no solidification by heat. It can be applied in the field of solid beverage and health food. Fermentation industry: Soybean peptide can promote the growth and development of microorganisms, so it can be used to produce fermented foods such as yogurt, cheese, vinegar, and soy sauce. It can improve production efficiency, stabilize product quality, and enhance taste and flavor. In addition, the product can also be used to produce enzyme preparation. Cosmetic application: In recent years, natural medicine and natural therapy have begun to be recognized by western society, due to peptide having many advantages such as comprehensive nutrition, easy absorption, good water-holding, and low allergenicity. Therefore, soybean peptide can also be widely used in the field of nutritional cosmetics and nutritional source for injection. |
| Main Components | Protease, maltodextrin (excipients) |
| Appearance | Powder |
| Color | Grey dumpling color |
| Properties | Special compound enzyme |
| Weight | 1.0 kg |
| Storage | Room temperature, dry, and protected from light |
| Shelf Life | 12 months |
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