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Produktdetails:
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| Physische Eigenschaften: | Hellgelbes Pulver | Enzymaktivität: | 50000 E/g bis 200000 E/g |
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| Geruch: | unverwechselbarer Geruch | Löslichkeit: | Löslich in Wasser |
| Optimaler pH -Wert: | 2.0-4.0 | Optimale Temperatur: | 50-55 ℃ |
| Produktausführungsstandards: | GB1886.174-2016 | Additionsmenge: | 0,1-0,3% (es hängt von der tatsächlichen Situation ab) |
| Enzymatische Hydrolysezeit: | Herkömmliche Hydrolyse: 1-6 Stunden,Gärungsart: nach Gärzeiten bestimmt |
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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