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Detail produk:
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| Nama Produk: | Enzim papain | Properti Fisik: | Bubuk putih |
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| Aktivitas enzim: | 60000U/G-2400000U/G , 6000 USP U/mg | Kelarutan: | Itu dapat dikirim dengan satu kontainer 20". |
| Nilai pH optimal: | 7.0-8.0 | Suhu optimal: | 50-55 ℃ |
| Standar Eksekusi: | GB1886.174-2016 | Jumlah tambahan: | 0,1-0,3% (itu tergantung pada situasi aktual) |
| Waktu hidrolisis enzimatik: | Hidrolisis konvensional: 1-6 jam |
Papain is a sulfhydryl protease extracted from papaya fruit, belonging to food-grade natural enzyme preparations. It can hydrolyze both animal and plant proteins, breaking down large molecular proteins into peptides and small molecular amino acids. With mild reaction conditions, it is suitable for various food processing techniques and is widely used in the food industry. Specifications: Origin Nanning, Guangxi, China Physical properties White powder Enzyme activity 60000U/g
Kontak Person: Alice
Tel: +86 19968343396
Faks: +86-771-4060266