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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℃ | 제품실행기준: | GB1886.174-2016 |
| 추가금액: | 0.1-0.3% (실제 상황에 따라 다름) | 효소 가수분해 시간: | 기존 가수분해: 1~6시간 |
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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