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제품 상세 정보:
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| 물리적 특성: | 가벼운 흰색 가루 | 효소 활성: | 30000U/g |
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| 용해도: | 물에 용해됨 | 최적의 pH 값: | 7.0-8.0 |
| 최적의 온도: | 50-55 ℃ | 제품 실행 표준: | GB1886.174-2016 |
| 추가 금액: | 0.1-0.3% (실제 상황에 따라 다름) | 효소 가수 분해 시간: | 기존 가수 분해 : 1-6 시간 |
Flavor enzymes are complex enzymes composed of multiple enzymes. Under suitable temperature and pH conditions, they can hydrolyze animal and plant proteins, polysaccharides, and glycoside precursors, releasing amino acids, flavor peptides, and aroma substances to enhance the natural flavor of products. Cooperate with other proteases to optimize the flavor profile of hydrolysates, which can be used in salty essence, yeast extract, hydrolyzed plant protein, condiments and other
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