Compound Enzyme Protease EDH202 use for hydrolysis of animal protein,preparation of savory meat flavorings
Producet Name
Protease Type EDH202
Product Ingredients
| Ingredient |
Source of enzyme |
| Protease |
Bacillus subtilis |
| Papain |
Carica papaya |
|
| Maltodextrin |
|
Introduction
Protease EDH202 is a complex proteolytic enzyme.This enzyme exhibits broad substrate adaptability and can efficiently and rapidly hydrolyze most animal and plant proteins into small-molecule peptides and amino acids.
Product Characteristics
-
Physical and chemical indicators
Protease activity: ≥100,000 U/g
Papain activity: ≥20,000 U/g
Appearance: Grayish-white to light brown powder.
-
Hygienic index
Complies with the requirements of GB 26687-2011"National Food Safety Standard General Rules for Compound Food Additives"
-
Effect of pH
The effective pH range of protease-type EDH 202 is 4.5~9.0, and the optimal pH range is 5.5~7.5.
-
Effect of temperature
The effective temperature of protease type EDH202 was 30-70℃, and the optimum temperature was 50-60℃.
Benefits
This product rapidly hydrolyzes animal and plant proteins into peptides and amino acids,producing flavorful peptides with high hydrolysis degree and high content of amino acid nitrogen in the enzymatic hydrolysate.It is typically used in combination with the company's flavor protease for the preparation of meat flavorings.
Scope of application
Proteolysis
Dosage
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.
Usage
The enzyme preparation was first dissolved in a small amount of water (5~ 10 times the volume) and then added to the hydrolysate, followed by thorough stirring.
Storage condition
Store in a cool, ventilated, and dry place below 25°C, away from direct sunlight and prolonged exposure to external environments.If a cold storage is available, it is recommended to store at 0°C-10°C to extend the product's shelf life.
Shelf life
12 months.
