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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 ... Leia mais

Neutral protease is extracted from Bacillus subtilis through fermentation, with a pH value of 6.0-8.0. It is an endonuclease that hydrolyzes large protein molecules into amino acids and other products under neutral pH conditions. Suitable for fields such as protein peptides, biscuits, food ... Leia mais

Acidic protease is extracted by fermentation of Aspergillus niger, with a pH value of 2.0~4.0. At acidic pH, acidic protease can cleave peptide bonds composed of a wide range of amino acids, producing small peptides and amino acids. It is widely used in industries such as brewing, fermentation, food ... Leia mais

Alkaline protease is extracted from the microorganism Bacillus licheniformis and is mainly used to catalyze protein hydrolysis reactions. Its optimal pH range is 9-11, which decomposes large molecule proteins into small molecule peptides and amino acids under alkaline conditions. It is widely used ... Leia mais

Lipase has a wide pH range, from acidic to neutral to alkaline (pH 6.5-10.5), and can catalyze both alpha and beta bonds in oils and fats. The hydrolysis products can obtain more glycerol diesters and monoglycerides; It can be used in baking bread, sweet essence, feed additive, detergent and other ... Leia mais

Transglutaminase can crosslink between or within protein molecules through molecular insertion, cross-linking reaction, and deamination, thereby improving the protein's gelling, plasticity, water holding, water solubility, stability, and other properties. Strong adhesion: The covalent bonds formed ... Leia mais

Bromelain is a natural thiol protease extracted from pineapple flesh, stems and leaves, and is often used as a dietary supplement material in the field of health products. It can hydrolyze protein, help the body break down food protein, assist digestion, and alleviate discomfort such as postprandial ... 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 fiber protein, softens meat texture, and enhances palatability; Used for animal and plant ... Leia mais