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Ürün ayrıntıları:
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| Fiziksel Özellikler: | Gri beyaz veya sarı kahverengi toz | Enzim aktivitesi: | 50000U/G-1500000U/G |
|---|---|---|---|
| Koku: | Ayırıcı koku | çözünürlük: | Suda çözünür |
| Optimal pH değeri: | 8.0-10. | Optimal sıcaklık: | 50-55 ℃ |
| Ekleme miktarı: | % 0.1-0.5 (gerçek duruma bağlıdır) | Enzimatik hidroliz süresi: | Geleneksel hidroliz: 2-8 saat |
| Ürün Yürütme Standartları: | GB1886.174-2016 |
Alkaline protease is a type of protease preparation that exhibits high activity in alkaline environments. It is produced through fermentation by Bacillus species and can efficiently hydrolyze large molecular proteins from animals and plants, breaking them down into peptides and free amino acids. In the production of protein peptides, it is commonly used to enzymatically hydrolyze plant proteins such as soybeans and rapeseed to prepare small molecular soy peptides, thereby
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