Description: The natural enzyme preparation is obtained from the lotion cut from the immature fruit of the planted papaya and extracted by biotechnology, microfiltration, ultrafiltration and freeze drying. This ... Leia mais
Product Details: Flavor enzymes are extracted by microbial fermentation and contain two types of active enzymes: peptide cleavage and endonuclease. They are mainly used to reduce or avoid the production of ... Leia mais
Flavor enzymes are mostly complex enzyme preparations composed of aminopeptidases, dipeptidases, etc., which can hydrolyze polypeptides to release free amino acids. They are often used in combination with main ... Leia mais
Thermostable Alpha Amylase is fermented, extracted and refined from Bacillus licheniformis. Has good high temperature resistance characteristics. Widely used in starch sugars (glucose, maltose, dextrin, ... Leia mais
Description: The natural enzyme preparation is obtained from the lotion cut from the immature fruit of the planted papaya and extracted by biotechnology, microfiltration, ultrafiltration and freeze drying. This ... Leia mais
Papain can hydrolyze protein peptide bonds, breaking down large molecular proteins into peptides and free amino acids. Widely used in the food industry as a tenderizer in meat processing, it degrades muscle ... Leia mais