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商品の詳細:
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| 物理的特性: | ライトホワイトパウダー | 酵素活性: | 30000U/g |
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| 溶解性: | 水に溶ける | 最適なpH値: | 7.0～8.0 |
| 最適な温度: | 50～55℃ | 製品実行基準: | GB1886.174-2016 |
| 加算額: | 0.1～0.3％（状況により異なります） | 酵素加水分解時間: | 従来の加水分解：1～6時間 |
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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