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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 de productos: | GB1886.174-2016 |
| Monto adicional: | 0,1-0,3% (depende de la situación real) | Tiempo de hidrólisis enzimática: | Hidrólisis convencional: 1-6 horas |
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 acids, and enhance or improve the taste and flavor of hydrolysates. Specifications: Origin Nanning, Guangxi, China Physical properties Light white powder Enzyme activity 30000u/g Odor
Persona de Contacto: Alice
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