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Exopeptidase for flavor/taste improvement or high degree protein hydrolysis
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.
Product comparison reference
price:
yuan
Sample application
Product advantages
Exopeptidase/Aminopeptidase
Protein hydrolysate debittering or taste improvement
High degree protein hydrolysis
Product overview
Product parameters
Package & Storage
Download PDS(TDS)
Application Area
For taste improvement of protein hydrolysate or high degree protein hydrolysis
Brewing
Soy and vegetable protein
Meat, egg and milk processing
Wine enzymes
Plant extract
Tobacco applications
Product Description
INTRODUCTION
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.
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Sunson Industry Group Co., Ltd.
Address: Room 1404 (15A04), Building 2, Beichenxinjiyuan, No. 13A, Beiyuan Road, Chaoyang District, Beijing, China
Phone：+86 10 84921916; Mobile: +86 18310169953 (Skype or Wechat)
E-mail：enquiry@sunsonzymes.com
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