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Ürün ayrıntıları:
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| Fiziksel Özellikler: | Açık beyaz toz | Enzim aktivitesi: | 30000U/G |
|---|---|---|---|
| çözünürlük: | Suda çözünür | Optimal pH değeri: | 7.0-8.0 |
| Optimal sıcaklık: | 50-55 ℃ | Ürün Yürütme Standartları: | GB1886.174-2016 |
| Ekleme miktarı: | % 0.1-0.3 (gerçek duruma bağlıdır) | Enzimatik hidroliz süresi: | Geleneksel hidroliz: 1-6 saat |
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
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