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Productdetails:
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| Fysieke eigenschappen: | lichtgeel poeder | Enzymactiviteit: | 50000 E/g-200000 E/g |
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| Geur: | onderscheidende geur | Oplosbaarheid: | Oplosbaar in water |
| Optimale pH -waarde: | 2.0-4.0 | Optimale temperatuur: | 50-55 ℃ |
| Productuitvoeringsnormen: | GB1886.174-2016 | Toevoegingsbedrag: | 0,1-0,3% (het hangt af van de werkelijke situatie) |
| Enzymatische hydrolysetijd: | Conventioneel hydrolyseproces: 1-6 uur,Germenteertype: bepaald door de fermentatietijd |
Acid protease, produced through microbial fermentation, breaks down macromolecular proteins in a slightly acidic environment, generating peptides and amino acids. With mild enzymatic hydrolysis conditions, it is compatible with acidic production systems, enhancing protein yield and improving product solubility. It is often blended with other proteases to regulate the degree of hydrolysis and is widely used in brewing and fermentation, condiment production, and feed processing
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