250u g tannase enzyme online manufacture

Glucose oxidase can catalyze the production of gluconic acid from glucose while consuming oxygen in the system. In food processing, it is used for deoxygenation and preservation of food, inhibiting the growth of aerobic microorganisms, delaying oil oxidation, and reducing food browning. Used in ... Lesen Sie weiter

Xylanase is a type of composite enzyme preparation that can degrade xylan. It can break down hemicellulose in raw materials, break down the structure of plant cell walls, and release enclosed nutrients. In the baking industry, adding xylanase can improve the gluten network, enhance dough water ... Lesen Sie weiter

Amylase powder for baking is generally produced by fermentation of Aspergillus niger and is suitable for mild reaction conditions in baking processes. It can moderately hydrolyze the starch in the dough to generate maltose and small molecular dextrin, reduce the viscosity of the dough, improve the ... Lesen Sie weiter

Tannase is prepared by fermentation of Aspergillus niger microorganisms, which can specifically hydrolyze ester bonds in tannins, decompose tannins, and eliminate the bitterness and astringency caused by tannins. Used in the processing of tea beverages, fruit juices, and fruit wines to reduce ... Lesen Sie weiter

Lipase catalyzes the hydrolysis of triglycerides under mild conditions and can also catalyze ester exchange and esterification reactions. In the baking industry, lipase can break down lipids in flour, improve dough extensibility, enhance bread softness and freshness. In the processing of sweet ... Lesen Sie weiter

5`-Phosphodiesterase is a specialized enzyme preparation for yeast extract production, which includes ribonuclease and deoxyribonuclease. It can selectively degrade ribonucleic acid in yeast cells under suitable temperature and pH conditions, producing 5 '- nucleotides. After yeast undergoes wall ... Lesen Sie weiter

Glucoamylase can continuously break down starch and dextrin into glucose. In the alcohol, yellow wine, and brewing industries, amylase is used to saccharify liquefied starch, improve glucose conversion rate, and ensure fermentation efficiency. In the production of starch sugars such as fruit glucose ... Lesen Sie weiter

Thermostable Alpha Amylase can quickly cut off the α -1,4-glycosidic bonds inside starch molecules, hydrolyze starch macromolecules into dextrin, reduce starch slurry viscosity, and achieve starch liquefaction. As a liquefaction core enzyme in the production of starch sugar, glucose, and fructose ... Lesen Sie weiter