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Detail produk:
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| Sifat fisik: | Bubuk putih ringan | Aktivitas enzim: | 30000U/g |
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| Kelarutan: | Larut dalam air | Nilai pH optimal: | 7.0-8.0 |
| Suhu optimal: | 50-55℃ | Standar pelaksanaan produk: | GB1886.174-2016 |
| Jumlah tambahan: | 0,1-0,3% (Tergantung situasi aktual) | Waktu hidrolisis enzimatik: | Hidrolisis konvensional: 1-6 jam |
Flavor enzymes are extracted by fermentation of Aspergillus oryzae and contain two types of active enzymes, peptide cleavage and endonuclease. They are usually used in combination with endonucleases to reduce the production of bitter peptides during hydrolysis, degrade bitter peptides into amino acids, and enhance or improve the taste and flavor of hydrolysates. Specifications: Origin Nanning, Guangxi, China Physical properties Light white powder Enzyme activity 30000u/g Odor
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