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商品の詳細:
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| 物理的特性: | 黄色がかった茶色または茶色のパウダー | 酵素活性: | 50000U/G-500000U/g |
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| 臭い: | 独特の匂い | 溶解性: | 水に溶ける |
| 最適なpH値: | 6.5-7.5 | 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：2〜8時間 |
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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