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Detail produk:
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| Sifat fisik: | Bubuk putih ringan | Aktivitas enzim: | 30000U/g |
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| Kelarutan: | Itu dapat dikirim dengan satu kontainer 20". | Nilai pH optimal: | 7.0-8.0 |
| Suhu optimal: | 50-55 ℃ | Standar Eksekusi Produk: | GB1886.174-2016 |
| Jumlah tambahan: | 0,1-0,3% (itu tergantung pada situasi aktual) | Waktu hidrolisis enzimatik: | Hidrolisis konvensional: 1-6 jam |
Flavor enzymes are mostly complex enzyme preparations composed of aminopeptidases, dipeptidases, etc., which can hydrolyze polypeptides to release free amino acids. They are often used in combination with main proteases to optimize food flavor and are widely used in the production of animal and vegetable protein hydrolysates, meat extracts, yeast extracts, and seasonings. Specifications: Origin Nanning, Guangxi, China Physical properties Light white powder Enzyme activity
Kontak Person: Alice
Tel: +86 19968343396
Faks: +86-771-4060266