flavourzyme sigma 30000u g fabrication en ligne

β - glucanase is a type of hydrolytic enzyme that can degrade polysaccharide chains of β - glucans, mainly used in the food industry for cutting β - glucanase. Applied in the processing of beer and malt extract, it decomposes barley β - glucan, reduces wort viscosity, improves filtration performance... Lire la suite

Glucoamylase belong to the category of external amylase, which can sequentially hydrolyze glycosidic bonds from the non reducing ends of starch and dextrin molecules, directly converting polysaccharides into glucose. In the food industry, saccharifying enzymes are widely used in the production of ... Lire la suite

Lipase belongs to hydrolase, which can directionally catalyze the transesterification, esterification and hydrolysis of oils. It is an important biological enzyme in the field of sweet essence. In the production of sweet essence, lipase catalyzes the synthesis of various short chain and medium chain ... Lire la suite

Transglutaminase, which can catalyze covalent cross-linking between protein molecules, is a commonly used enzyme preparation in the industrial production of Frankfurt sausages, hot dog sausages, and emulsified ham in Europe and America. Its application in meat products has been approved by both the ... Lire la suite

Flavor enzymes are extracted by fermentation of Aspergillus oryzae and contain two types of active enzymes, peptide cleavage and endonuclease. They are usually used in combination with endonucleases to reduce the production of bitter peptides during hydrolysis, degrade bitter peptides into amino ... Lire la suite

Neutral protease is extracted from Bacillus subtilis through fermentation, with a pH value of 6.0-8.0. It is an endonuclease that hydrolyzes large protein molecules into amino acids and other products under neutral pH conditions. Suitable for fields such as protein peptides, biscuits, food ... Lire la suite

Acidic protease is extracted by fermentation of Aspergillus niger, with a pH value of 2.0~4.0. At acidic pH, acidic protease can cleave peptide bonds composed of a wide range of amino acids, producing small peptides and amino acids. It is widely used in industries such as brewing, fermentation, food ... Lire la suite

Alkaline protease is extracted from the microorganism Bacillus licheniformis and is mainly used to catalyze protein hydrolysis reactions. Its optimal pH range is 9-11, which decomposes large molecule proteins into small molecule peptides and amino acids under alkaline conditions. It is widely used ... Lire la suite