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Food grade exo-peptidase or flavor improving protease
Food grade exo-peptidase for taste/flavor improvement of protein hydrolysate or food
Product comparison reference
price:
yuan
Sample application
Product 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
Product overview
Product parameters
Package & Storage
Download PDS(TDS)
Application Area
For debittering of protein hydrolysate and taste/flavor improvement of food, protein hydrolysate
Soy and vegetable protein
Meat, egg and milk processing
Product Description
PRODUCT DESCRIPTION
The flavor improving protease is produced by submerged
fermentation of Aspergillus oryzae followed by purification, formulation
and drying. It contains exo-peptidase activity that splits off the amino acids
from peptide chain terminals and can be used for the debittering of protein
hydrolysate or taste improvement. It can also be applied for DH increase during
protein hydrolysis or preparation of bioactive polypeptide.
REACTION PARAMETERS
|
PARAMETERS |
RANGE |
|
Activity
Temperature |
30℃-70℃ |
|
Optimum
Temperature |
50℃-60℃ |
|
Activity pH |
3.0-14.0 |
|
Optimum pH |
8.0-13.0 |
SPECIFICATIONS
|
ITEMS |
SPECIFICATIONS |
|
Physical Form |
Powder |
|
*Color |
White to Light yellow powder |
|
Odour |
Normal microbial fermentation odor. |
*Color can vary from
batch to batch. Color intensity is not an indication of enzyme activity
PRODUCT STANDARD
The product complies with GB1886.174.
|
No. |
ITEMS |
INDEX |
|
|
1 |
Particle size (%<40
mesh) |
≥80 |
|
|
2 |
≤8.0 |
||
|
3 |
Lead/(mg/kg) |
≤5.0 |
|
|
4 |
Arsenic/(mg/kg) |
≤3.0
|
|
|
5 |
Total viable
count/(CFU/g) |
≤50000
|
|
|
6 |
Coliform
Bacteria/(CFU/g) |
≤30 |
|
|
7 |
Escherichia coli |
(CFU/g) | |
