Proteins and Enzymes

Daidzein CAS 486-66-8 Product Overview Soya Sapogenins (Daidzein) is a white to off-white crystalline powder, also known as Soy Flavonoids, Soy Glycosides, or Soyasaponins. This naturally occurring isoflavone is crystallized from 50% ethanol and can be sublimated under high vacuum. It demonstrates notable anti-hypoxia effects and is found in various legumes including kudzu roots, red clover, and alfalfa. Key Properties Anti-hypoxia effect Soluble in ethanol and ethers

1,3-Dihydroxyacetone (DHA) CAS 96-26-4 Dihydroxyacetone (DHA) is an organic compound with the molecular formula C₃H₆O₃. It is a polyhydroxy ketose, representing the simplest ketose. This white powdery crystal is readily soluble in water, ethanol, ethers, and other organic solvents, with a melting point of 75-80°C and water solubility exceeding 250g/L at 20°C. DHA features a sweet flavor and maintains stability at pH 6.0. Key Benefits High solubility in various solvents

Transglutaminase Enzyme (CAS 80146-85-6) Transglutaminase (TGase), also known as Glutaminess aminotransferase, is a monomeric protein enzyme with an active center consisting of 331 amino groups and a molecular weight of approximately 38,000. This enzyme catalyzes intramolecular and intermolecular covalent cross-linking of protein peptides, significantly enhancing protein structure and functionality. Key Benefits Improves protein structure and functional properties Enhances

Pea Protein / Hydrolyzed Pea Protein (CAS 222400-29-5) Product Introduction Pea protein, derived from yellow peas (Pisum sativum), is a high-quality plant-based protein source known for its excellent amino acid profile and digestibility. Hydrolyzed pea protein undergoes enzymatic processing to break down proteins into smaller peptides, enhancing absorption and bioavailability. This protein is an ideal choice for vegetarians, vegans, and individuals looking for allergen-free

Whey Protein Isolate WPI90 & Whey Protein Concentrate WPC80 Whey Protein Concentrate Whey Protein Concentrate is a soluble powder made by concentrating the proteins in whey using ultrafiltration technology and then drying. Key Benefits Soluble powder form for easy mixing Concentrated protein source derived from whey Produced using advanced ultrafiltration technology Ideal for various food and beverage applications Target Industries Food and Beverage, Nutritional Supplements,

Soy Protein Isolate CAS 9010-10-0 Soybean isolate protein is produced by extracting soybean meal (from which oil and water-soluble non-protein components have been removed) into an alkaline solution under low-temperature conditions. It then undergoes precipitation, washing, and drying to yield a protein powder with a protein content exceeding 90%. Its structure and properties are fundamentally those of pure soy protein. Soy protein isolate contains nearly 20 kinds of amino

Wheat Gluten CAS 8002-80-0 Wheat Protein Powder Wheat protein powder, also known as active gluten flour and gluten, is a natural protein extracted from wheat (flour) and consists of a variety of amino acids. This versatile ingredient is ideal for enhancing the texture and nutritional value of various food products. Key Benefits Enhances dough elasticity and strength Improves the texture and structure of baked goods Increases protein content in food formulations Acts as a