|
Produktdetails:
|
| Physische Eigenschaften: | Gelbliches braunes oder braunes Pulver | Enzymaktivität: | 50000U/G-500000U/g |
|---|---|---|---|
| Geruch: | unverwechselbarer Geruch | Löslichkeit: | Löslich in Wasser |
| Optimaler pH-Wert: | 6.5-7.5 | Optimale Temperatur: | 50-55 ℃ |
| Produktausführungsstandards: | GB1886.174-2016 | Zusatzbetrag: | 0,1–0,3 % (abhängig von der tatsächlichen Situation) |
| Zeit der enzymatischen Hydrolyse: | Herkömmliche Hydrolyse: 2-8 Stunden |
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
Ansprechpartner: Alice
Telefon: +86 19968343396
Faxen: +86-771-4060266