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Datos del producto:
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| Propiedades físicas: | Polvo blanco claro | Actividad enzimática: | 30000u/g |
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| Solubilidad: | Soluble en agua | Valor de pH óptimo: | 7.0-8.0 |
| Temperatura óptima: | 50-55 ℃ | Estándares de ejecución del producto: | GB1886.174-2016 |
| Cantidad de adición: | 0.1-0.3% (depende de la situación real) | Tiempo de hidrólisis enzimática: | Hidrólisis convencional: 1-6 horas |
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 proteases to optimize food flavor and are widely used in the production of animal and vegetable protein hydrolysates, meat extracts, yeast extracts, and seasonings. Specifications: Origin Nanning, Guangxi, China Physical properties Light white powder Enzyme activity
Persona de Contacto: Alice
Teléfono: +86 19968343396
Fax: +86-771-4060266