Flavor enzymes are mainly composed of endonucleases and exoneptidases, which have strong protein hydrolysis ability and can break down large molecular proteins into small peptide segments and free amino acids. ... Read More
Product Details: High temperature amylase is refined through deep cultivation, extraction, and other processes using Bacillus licheniformis. It can randomly hydrolyze starch, glycogen, and the a-1.4 glucosidic ... Read More
Thermostable Alpha Amylase is fermented, extracted and refined from Bacillus licheniformis. Has good high temperature resistance characteristics. Widely used in starch sugars (glucose, maltose, dextrin, ... Read More
Flavor enzyme is a biological enzyme preparation fermented by Aspergillus oryzae strains and refined through modern biotechnology. It is an endonuclease that can degrade bitter peptides into amino acids, ... Read More
crude papain 6000usp-U/mg Raw materials for health products and pharmaceuticals Description: The natural enzyme preparation is obtained from the lotion cut from the immature fruit of the planted papaya and ... Read More
liquid papain 2400000U/g CAS 9001-73-4 White powdery substance, soluble in water Description: The natural enzyme preparation is obtained from the lotion cut from the immature fruit of the planted papaya and ... Read More
papain in meat 2000000U/g Tendering treatment of beef, pork, and chicken ingredients Description: The natural enzyme preparation is obtained from the lotion cut from the immature fruit of the planted papaya and ... Read More
Pepsin is an endopeptidase extracted from the stomachs of pigs, cows, and sheep through purification and extraction processes. It can break down proteins into smaller peptides and amino acids. Pepsin, as an ... Read More