protease powder online manufacture

Pectinase is a complex enzyme preparation that breaks down pectin. Produced through bacterial fermentation, it contains components such as polygalacturonase and pectin lyase. It operates at temperatures of 40–55℃ and pH 3.0–5.0. It hydrolyzes pectin substances in the cell walls of fruits and ... Read More

Alpha-amylase is produced by fermentation with Bacillus subtilis, with an optimal operating temperature of 60–70℃ and a suitable pH of 6.0–6.5. It cleaves the α-1,4 glycosidic bonds of starch, rapidly reducing the viscosity of starch slurry and hydrolyzing it to produce maltose, dextrin, etc. It is ... Read More

Lysozyme, extracted from egg white, can disrupt the cell wall structure of Gram-positive bacteria, lysing the bacterial cells to achieve antibacterial and preservative effects. It is a mainstream natural preservative enzyme preparation. In the food industry, it is commonly used for the preservation ... Read More

Pepsin is derived from the gastric mucosa of pigs. It operates at a pH of 1.5–2.5 and a temperature of around 40℃, efficiently breaking down large molecular proteins from animals and plants in an acidic environment, hydrolyzing them into peptides and a small amount of amino acids. In the feed ... Read More

Fungal amylase is a food-grade α-amylase with an optimal temperature of 50–55℃ and pH 5.0. It can break down starch into maltose and a small amount of glucose. In bread production, it provides yeast with fermentable sugars, accelerates proofing, increases the volume of the finished product, promotes ... Read More

Beta Lactase is a food-grade β-galactosidase, with a pH of 4.0–7.0 and a temperature of 35–55℃. It specifically hydrolyzes lactose in cow's milk to produce glucose and galactose. Adding it to dairy products can produce low-lactose products, improving bloating and diarrhea problems experienced by ... Read More

Pancreatic enzymes are extracted from animal pancreas and are mostly pale yellow to light brown powders, suitable for use in neutral to slightly alkaline pH environments. They are widely used in the pharmaceutical field to produce digestive aids; in the food industry, they are used for the deep ... Read More

Pancreatic enzymes are extracted from animal pancreas and are mostly pale yellow to light brown powders, suitable for use in neutral to slightly alkaline pH environments. They are widely used in the pharmaceutical field to produce digestive aids; in the food industry, they are used for the deep ... Read More