Flavor enzyme

                                   
Flavor enzymes are obtained by our company through fermentation of Aspergillus oryzae, and refined by advanced extraction technology of microfiltration, ultrafiltration, and vacuum freeze-drying technology. The number of microorganisms is strictly controlled to meet food grade standards.

Product features:

1. Flavor enzymes contain two activities, endoprotease and exopeptidase, which can be used to remove the bitter peptide chains of low hydrolysis products and completely degrade them into amino acids. They can also be used to completely hydrolyze proteins to enhance and improve the flavor of hydrolyzates.

2. Under certain temperature, pH value and substrate concentration, the exoenzyme in the flavor enzyme reacts with the bitter polypeptide protein in the animal and plant hydrolyzate to generate hydrolyzed animal protein (HAP) or hydrolyzed plant protein amino acid hydrolyzate (HVP). Then these hydrolyzates and amino acids react with reducing sugars to produce natural aromas and flavors of various flavors.

3. The hydrolyzate after the animal protein is hydrolyzed by flavor enzymes is completely hydrolyzed, and the effective utilization rate of protein exceeds 90%. It has a high amino acid content, good flavor, rich flavor, and no bitterness.

4. Enzyme preparation is a kind of pure natural biological protein, which will be inactivated after food processing. Therefore, it is safer and non-toxic to the human body. In addition, meat food processed by enzymes contains a large amount of amino acid nutrients, which is very beneficial to human health.

Product properties: light yellow solid powder

Application areas:

1. Bone/meat by-product processing;

2. Production of bone protein, bone oil, bone glue, collagen;

3. Heat reaction bone soup powder, calcium phosphorus preparations and other products;

4. Hydrolysis of skeletons and proteins of aquatic fish, shrimp, oysters, clams and seafood;

5. Hydrolyzed animal protein HAP;

6. Plasma protein powder, heme.

Mechanism of action:

Flavor enzyme can make the hydrolyzate form a unique flavor and reduce the bitterness caused by hydrolysis. The principle is to cut the peptide bonds inside the polypeptide through endoprotease to form short-chain peptides, some of which contain hydrophobic amino acids, thus becoming bitter peptides. Use exoenzymes to cut and release one amino acid from the end of the polypeptide chain each time, thereby completely degrading the bitter peptides into amino acids.

The properties of protein hydrolysate are determined by the degree of hydrolysis and the structure of the generated peptides, which in turn depend on the nature of the protein, the properties of the enzyme used, and the hydrolysis conditions, especially pH and temperature.

Storage:

It is recommended to store in a cool and dry environment away from light, and the storage temperature is below zero.

If the storage is too long or the storage conditions are unfavorable, the enzyme activity will be reduced to varying degrees; if the temperature and humidity are too high, it is necessary to increase the dosage appropriately when using it.