Flavor improving protease for taste improvement in hydrolysate and foods

 INTRODUCTION

The Flavor Improving Protease is produced by submerged fermentation of Aspergillus oryzae followed by purification, formulation and drying. It contains exo-peptidase activity that splits off the amino acids from peptide chain terminals and can be used for the debittering of protein hydrolysate or taste improvement. It can also be applied for DH increase during protein hydrolysis or preparation of bioactive polypeptide.

 REACTION PARAMETERS

 SPECIFICATIONS

*Color can vary from batch to batch. Color intensity is not an indication of enzyme activity

 PRODUCT STANDARD

 The product complies with GB1886.174.

APPLICATIONS

l  Processing of bones or other meat processing by-products;
l  Production of bone extract, bone oil, and collagen;
l  Processing of meat flavors and calcium phosphate;
l  Production of hydrolysates from processing by-products from fish, shrimp, oysters, clams and seafoods;
l  Production of animal protein hydrolysate (HAP);
l  Processing of plasma protein powder and heme powder.

 APPLICATION RECOMMENDATIONS

A dosage range of 0.2-2.0 % is suggested for a solution with a protein concentration of 10-25 %. The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume. Please contact our technical support for more information.

 SAFE HANDLING PRECAUTIONS

Enzyme preparations are proteins that may induce sensitization and cause allergic type of symptoms in susceptible individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa. Any direct contact with human body should be avoided. If irritation or allergic response for skin or eyes develops, please consult a doctor.

 WARNINGS

Keep sealed after use every time to avoid microbial infections and inactivation of enzymes until its finish.

 PACKAGE AND STORAGE

Ø  Package： 10kg/drum or by customization.
Ø  Storage： Keep sealed in a dry and cool place with good ventilation and avoid direct sunlight.
Ø  Shelf life:  24 months in a dry and cool place.