Flavourzyme Enzyme 30000u/g Protease Manufacturers Customized Enzyme Activity

Product Details:

Flavor enzymes are extracted by microbial fermentation and contain two types of active enzymes: peptide cleavage and endonuclease. They are mainly used to reduce or avoid the production of bitter peptides during hydrolysis, or to degrade bitter peptides into amino acids, thereby enhancing or improving the taste and flavor of hydrolysates. By using endonucleases to cleave the internal peptide chains of peptides, short peptide bonds are formed, some of which contain hydrophobic amino acids. These peptides are then cleaved from the ends of peptide bonds by exonucleases, releasing the amino acids and completely degrading bitter peptides into amino acids.

Notices:

1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;

2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.

3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.

4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.