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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 enzyme is a biological enzyme preparation fermented by Aspergillus oryzae strains and refined through modern biotechnology. It is an endonuclease that can degrade bitter peptides into amino acids, enhancing or improving the taste and flavor of hydrolysates. In the field of seasoning, hydrolyzed meat protein releases umami amino acids (such as glutamic acid and aspartic acid) to enhance meat flavor. Specifications: Origin Nanning, Guangxi, China Physical properties
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