Food Grade Aminopeptidase Enzyme Powder 500-5000 U/g for Soy Sauce & Seasoning Additives
Besthway Food Grade Aminopeptidase is developed using modern genetic engineering, microbial fermentation, and advanced post-processing technology. This peptide chain-terminalizing enzyme efficiently catalyzes protein and peptide hydrolysis to produce free amino acids, suitable for food processing, condiments, and plant active ingredient extraction.
| Parameter | Specification |
|---|---|
| Type | Powder |
| Enzyme Activity | 500 - 5,000 U/g |
| pH Range | 6.0 - 7.5 |
| Temperature Range | 55℃ - 65℃ |
- Meat and fish processing: Increases free amino acid yield, enhances flavor, improves nutritional value, and shortens processing cycles
- Soy sauce and seasoning additives: Boosts free amino acid content and improves product flavor profiles
- Soybean peptide products: Enhances nutritional value and flavor in nutritious foods, health foods, and protein beverages
Recommended dosage: 100-500g per ton. Optimal dosage should be determined through experimentation based on specific process requirements and desired outcomes.
Packaged in 20kg barrels. Store in dry, ventilated conditions protected from light at 25℃. Shelf life: 18 months from production date. Refrigeration at 5℃ extends shelf life.
- After opening, securely seal barrel to prevent moisture or contamination
- Avoid inhalation - if inhaled, rinse mouth immediately with water for at least 15 minutes
- Enzyme-sensitive individuals should wear protective overalls, dust masks, and gloves during operation
- If contact with skin or eyes occurs, rinse immediately with plenty of water for at least 15 minutes
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