Customized Protease In Baking 50000U/G-500000U/G Flour Gluten Reduction

protease in baking 50000U/g-500000U/g Bread baking and processing, flour gluten reduction, customized enzyme activity

Description:
The deep fermentation culture of Bacillus subtilis 1398, which has been selected and refined through advanced extraction technology, is a type of endonuclease that can be used for various protein hydrolysis treatments. At a certain temperature and pH value, large molecular proteins can be hydrolyzed into peptides and amino acids, forming a unique hydrolysis flavor.

Specifications:

Notices:
1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;

2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.

3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.

4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.

Applications:
Animal feed processing
Pharmaceutical processing
Noodle processing
Biscuit processing
Leather processing
Meat processing
Protein peptide processing

Product advantages:
Enzyme protection technology ensures product stability;
Strict quality management system, enzyme activity is not falsely labeled;
Our proprietary formula technology meets individual needs;
Provide professional enzymatic hydrolysis technology solutions;