Name: Aminopeptidase enzyme used in food processing and condiment production
Brand: Fabricante de enzimas proteasas Doing-higher de China

Descripción

Aminopeptidases belong to exonucleases, which can sequentially hydrolyze amino acids from the amino end of the polypeptide chain. They are often used in combination with endonucleases. In the hydrolysis of animal and plant proteins, the bitter short peptides produced by hydrolysis are decomposed to weaken the bitterness of the hydrolysate and enhance the flavor of the protein solution; Condiment production promotes the generation of free amino acids and enhances freshness; It can also be applied to fermented meat products to optimize the accumulation of flavor compounds.

Specifications
Origin	Nanning, Guangxi, China
Physical properties	Light white powder
Enzyme activity	30000u/g
Odor	distinctive smell
Solubility	soluble in water
Fineness	40 mesh, 60 mesh, 80 mesh (Customizable on demand)
Optimal pH value	7.0-8.0
Optimal temperature	50-55 ℃
Product execution standards	GB1886.174-2016
Addition amount	0.1-0.3%
Enzymatic hydrolysis time	Conventional hydrolysis: 1-6 hours
Certification	HALAL certificate
	ISO Quality System Certification
	FSSC22000 Food Safety System Certification
Product specifications	Inner packaging: 1kg/bag, 5kg/bag, 20kg/bag.
Product specifications	Outer packaging: cardboard box, cardboard drum.

Production Process

Applications

Aquatic attractants	Protein peptides	Seasonings
Fermentation and brewing

Notices

Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage.
For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.
Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.
Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.