Flavourzyme
Item No.： E0125
Store at： 2～8°C
English name：Flavourzyme
Other name: Flavor protease
Grade：BR
Vitality：≥20u/mg
Water content：≤8.0%
Physicochemical properties:Light yellow solid powder, extracted by Aspergillus oryzae fermentation, screened the compound enzyme.It contains two activities: endoprotease and exopeptidase. It can be used to remove the bitter peptide chain of low degree of hydrolysis products and completely degrade them into amino acids. It can also be used to thoroughly hydrolyze proteins and improve the flavor of hydrolysate.
Purpose: Biochemical research. It can be used to optimize the flavor of various animal and plant proteins in the later stage of hydrolysis. The best hydrolases of milk protein were alkaline protease and flavor protease. The best hydrolysis conditions were alkaline protease dosage of 60mg / L, flavor protease dosage of 200mg / L, pH 7, temperature of 55 ℃ and hydrolysis for 5h. Milk protein was hydrolyzed most thoroughly to obtain milk peptide hydrolysate.
Preservation：2～8℃
English name：Flavourzyme
Other name: Flavor protease
Grade: Refined grade
Vitality：≥40u/mg
Water content：≤8.0%
Physicochemical properties:Light yellow solid powder, extracted by Aspergillus oryzae fermentation, screened the compound enzyme.It contains two activities: endoprotease and exopeptidase. It can be used to remove the bitter peptide chain of low degree of hydrolysis products and completely degrade them into amino acids. It can also be used to thoroughly hydrolyze proteins and improve the flavor of hydrolysate.
Purpose: Biochemical research.It can be used to optimize the flavor of various animal and plant proteins in the later stage of hydrolysis.The best hydrolases of milk protein were alkaline protease and flavor protease. The best hydrolysis conditions were alkaline protease dosage of 60mg / L, flavor protease dosage of 200mg / L, pH 7, temperature of 55 ℃ and hydrolysis for 5h. Milk protein was hydrolyzed most thoroughly to obtain milk peptide hydrolysate.
Preservation：2～8℃
