Высококачественный пищевой аминопептидазный фермент VLAND для улучшения вкуса белкового гидролизата пищевые добавки

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Product Name
Aminopeptidase
CAS Number
9031-94-1
EC Code
3.4.11
Activity
300U/g
Donor strain
-
Form
Powder
Carrier
Maltodextrin
Color
Faint yellow
Loss on drying
<10%
Working pH
4.0-8.0
Optimum pH
7.0
Working Temperature
40℃-65℃
Optimum T
50 ℃
Particle size
80% pass 40 mesh
Package
20kg /box
Storage
Stored 12 months under cover in cool and dry conditions
Caution
Avoid direct sunlight and high temperature




Aminopeptidase is produced through microbial fermentation and refined by advanced extraction technology. It’s a class of exoproteases that can selectively excise amino acid residues from the N-terminus of proteins and polypeptides to generate free amino acids. It can also be used for the complete hydrolysis of protein, reducing the production of bitterness, improving the flavor and making the umami more intense.


Functions of Aminopeptidase
1. Aminopeptidase has a good application in the debitterization of protein hydrolyzate, the deep hydrolysis of protein
and the preparation of biologically active polypeptides;
2. It can effectively remove bitterness and improve the flavor of hydrolyzate;
3. When used in combination with protease, the hydrolysis degree of protein can be greatly improved;
4. Further increase the amino acid content in the hydrolyzate, and the effective utilization rate of protein is over 90%.


Dosage of Aminopeptidase
Recommended dosage is 0.1-0.2% (based on the dry weight of the material) for 3-5 hours at 50 ℃ and natrual pH.


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