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Detail produk:
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| Sifat fisik: | Bubuk coklat atau coklat kekuningan | Aktivitas enzim: | 50000U/G-500000U/g |
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| Bau: | bau khas | Kelarutan: | Larut dalam air |
| Nilai pH optimal: | 6.5-7.5 | Suhu optimal: | 50-55℃ |
| Standar pelaksanaan produk: | GB1886.174-2016 | Jumlah tambahan: | 0,1-0,3% (Tergantung situasi aktual) |
| Waktu hidrolisis enzimatik: | Hidrolisis konvensional: 2-8 jam |
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
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