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Datos del producto:
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| Propiedades físicas: | Polvo blanco claro | Actividad enzimática: | 10000U/G-100000U/g |
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| Olor: | olor distintivo | Solubilidad: | Soluble en agua |
| Valor de pH óptimo: | 6.5-7.0 | Temperatura óptima: | 50-55 ℃ |
| Estándares de ejecución del producto: | GB1886.174-2016 | Cantidad de adición: | 0.3-0.6% |
| Resaltar: | Beta Glucanase enzyme for oat milk,Beta Glucanase food beverage testing,Beta Glucanase enzyme preparation samples |
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Beta Glucanase can break down Beta Glucan in raw materials and disrupt the structure of plant cell walls. In beer brewing, reducing wort viscosity, accelerating filtration, improving alcohol yield, and avoiding turbidity in the final product. During the production of fruit juice and fruit wine, it can alleviate the problem of viscous liquid, improve filtration efficiency, and release more flavor substances. In the processing of plant-based beverages such as oat milk, it can
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