enzyme nuclease for yeast protein seasoning, natural nuclease powder cas. 54576-84-0
sara@extractspowder.com
enzyme nuclease for yeast protein seasoning, natural nuclease powder cas. 54576-84-0
Nuclease is obtained from the freeze-dried extract of Penicillium citrinum medium. It can hydrolyze nucleic acid to 5`-nucleotide orientately. As we all know, the 5`-nucleotide which is a valuable flavor enhancer of food can effectively enhance flavor. Nuclease can be applied for improving flavor and inhibiting off-flavor. Meanwhile, the nucleic acid can enhance the sweet and meat tastes. So Nuclease has an important role in the industrial Production of 5`-nucleotide and the seasonings such as yeast extract.
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Product Name
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Forms
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Enzyme Activity
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Nuclease
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Powder
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7000u/g—12000u/g
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APPLICATIONS
Industrial Production of 5`-nucleotide
Yeast extract
ENZYME ACTINITION DEFINITION
Activity is indicated by u/g , and complies with the specifications of FCC Ⅳand JEFCA.
USAGE
The optimum temperature : 50℃
The optimum pH : 7.0
SAFETY
If in-taking the enriched enzyme powder or droplet, allergic may appear.
Sensitivity to the skin, eyes and mucous membrane tissue is caused by long-time touch.
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