Alpha amylase is an amylase preparation with an optimal operating temperature range of 40-60°C. It catalyzes the hydrolysis of glycosidic bonds within or at the ends of starch molecules, breaking down starch ... Lire la suite
Pancreatin enzyme is derived from the pancreatic glands of swine or bovine sources. Its key ingredients consist of trypsin, amylase, and lipase, supplemented by trace amounts of chymotrypsin and elastase. ... Lire la suite
Description Pancreatin enzyme-based preparation is extracted from the pancreatic tissues of livestock and poultry, and it contains three core bioactive components: trypsin, lipase and amylase—with trypsin ... Lire la suite
Bromelain is a natural proteolytic enzyme derived from the stems, leaves, and fruits of pineapple. As a raw material for health foods, it is commonly used in the field of dietary supplements. It aids in the ... Lire la suite
bromelain enzymes 600GDU-2400GDU Customizable pharmaceutical grade Description: A pure natural thiol hydrolyzing protease extracted and refined from pineapple plants in the pineapple genus using biotechnology. ... Lire la suite
pancreatin 25000 Protease manufacturer, providing enzyme preparation sample Description: Pancreatic enzymes are a mixture of several digestive enzymes produced by exocrine cells of pig pancreas. It is a broad... Lire la suite
Product Details: Pectinase is fermented, extracted and refined by microorganisms. It can break the α - pectin and methylhalogenated connections in pectin molecules, thereby degrading pectin molecules into ... Lire la suite
Alpha amylase is an enzyme preparation prepared by Bacillus subtilis through deep fermentation, ultrafiltration and other processes. It can hydrolyze starch into various short dextrins, as well as small amounts ... Lire la suite
Pectinase is fermented, extracted and refined by microorganisms. It can break the α - pectin and methylhalogenated connections in pectin molecules, thereby degrading pectin molecules into smaller units or water... Lire la suite
Bromelain is a thiol protease extracted from pineapple stems and fruits. The finished product is a light yellow powder. Its optimal pH is 6.0-8.0, and its optimal temperature is 50-55℃; it is easily inactivated ... Lire la suite