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Productdetails:
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| Fysieke eigenschappen: | Geelachtig bruin of bruin poeder | Enzymatische activiteit: | 50000U/G-500000U/G |
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| Geur: | onderscheidende geur | Oplosbaarheid: | Oplosbaar in water |
| Optimale pH-waarde: | 6.5-7.5 | Optimale temperatuur: | 50-55 ℃ |
| Normen voor productuitvoering: | GB1886.174-2016 | Toevoeging bedrag: | 0,1-0,3% (het hangt af van de werkelijke situatie) |
| Enzymatische hydrolysetijd: | Conventionele hydrolyse: 2-8 uur |
Neutral protease is cultured by deep fermentation of Bacillus subtilis 1398. At a certain temperature and pH value, it can hydrolyze large molecular proteins into peptides and amino acids, forming a unique hydrolysis flavor. Baking: Baking bread can reduce dough gluten, improve dough plasticity and extensibility; Biscuits: can make cookies easier to shape and embossing, resulting in looser finished products and reduced breakage rate; Protein and peptide production: It can
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