Compound Enzyme Flavor Protease YHM001

Flavor protease is a complex enzyme whose main components are exoproteases and endoproteases. This enzyme can effectively improve the flavor of meat protein hydrolysates produced using endoproteases and increase the amino nitrogen content.

Papain activity: ≥500 U/g

Protease activity: ≥5,000 U/g

Appearance: Grayish-white to light brown powder.

Complies with the requirements of GB 26687-2011"National Food Safety Standard-General Rules for Compound Food Additives."

The effective pH range of flavor protease is 5.0~9.5, and the optimum pH range is 6.0~8.5.

The effective temperature range of flavor proteinase is 30-75℃, and the optimum temperature is 50-60 ℃.

This product exhibits exo-endonuclease activity,which hydrolyzes the hydrophobic amino acids at the end of bitter peptides during the process,thereby eliminating the bitterness generated during protein hydrolysis.Simultaneously,it produces umami peptides,improving the flavor and mouthf-eel of the hydrolysate.When used in combination with our endo-endopeptidase,it effectively increa-ses the amino nitrogen content of the hydrolysate products and enhances umami flavor.

Proteolysis.

The recommended addition amount is 0.1%-0.5%of the protein substrate weight,and the optimal addition amount should be determined based on the specific conditions of the process.

After dissolving with a small amount of water,the enzyme hydrolysate that has been partially hydrolyzed by endonuclease was added and stirred uniformly for the reaction.

Store in a entilated and dry place under 25℃, avoid direct sunlight and long-term contact with the outside world. If there is a cold storage, it is recommended to keep it at 0℃~10℃, which can prolong the shelf life of the product.

12 months.