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- Minimum Order
بلد:
China
نموذج رقم:
NP
سعر فوب:
الموقع:
china
سعر الحد الأدنى للطلب:
-
الحد الأدني للطلب:
-
تفاصيل التغليف:
-
موعد التسليم:
15 days
القدرة على التوريد:
-
نوع الدفع:
T/T, L/C
مجموعة المنتج :
-
الشخص الذي يمكن الاتصال به Ms. yu
Room 1209, Zhe Tradespeople Investment Mansion, Yingbin Avenue, Binhai New Area XiangLuoWan, Tianjin, Tianjin
Product Characteristics
Declared Enzyme: | Protease |
EC Number: | EC 3.4.*4.*8 |
Appearance: | Light yellow powder |
Activity: | **0,**0~**0,**0 U/g (minimum) |
Moisture: | 8% (maximum) |
Thermal Stability
Boli NP is stable at a temperature below *7ºC (*9ºF) with pH of 7.0~8.0. It is unstable at a temperature above *5ºC (**3ºF) and inactivation is achieved quickly at a temperature above *0ºC (**0ºF).
PH
Stability
Boli NP is stable with pH of 6.5~7.5. Inactivation is achieved
quickly with pH below 5.0 or above 9.0.
Optimal
Action Temperature
The optimal temperature is about *0ºC (**2ºF) by using 0.5% casein
as substrate with pH around 7.2.
Optimal Action PH
The optimal action pH is 6.8~8.0 at *7ºC (*9ºF).
Effects
of Metal Ions on Enzyme Activity
The activity is stimulated by manganese, calcium and magnesium
ions, whereas inhibited by copper, mercury and aluminumions.
Applications
[Hydrolysis of Animal Protein]
The animal bodies including meat, fish, terrapin, pancreas of pig,
silkworm pupa, etc. can be hydrolyzed into peptide and amino acids
by protease Boli NP.
[Hydrolysis of Plant Protein]
The protein yield is increased considerably and the solid content
is also increased by adding Boli NP into soy milk or instant
soluble soy powder.
[Treatment of Animal Blood]
The discolored and soluble blood hydrolyte made from blood red cell
by protease Boli NP can be used as preparations to enrich the blood
or calcium or as food additives of beverage, nutrition liquid and
snack so as to enhance nutrition of foodstuff.
[Beer
Industry]
Inadequate quality of malt or larger proportion of adjunct may lead
to insufficient alpha-amino acid in beer, which results in poor
yeast propagation and negative effects on normal fermentation and
increases diacetyl content. The content of amino acid can be
increased by adding protease Boli NP in protein rest of mashing.
The exact dosage of protease Boli NP depends on the content of
wort.
[Soy
Sauce Production]
Proteolysis is the key point for improving utilization of raw
material and quality of finished product in soy sauce production.
Using protease Boli NP to partly replace Koji during soy sauce
production can considerably increase the utilization rate of the
raw material without impact on the flavor quality of final
products.
[Food
Baking]
Protease Boli NP hydrolyses the proteins of wheat gluten, cleaves
peptide bond of protein molecules. It makes the dough softer and
more elastic, reduces the mixing time, gives better crumb structure
and higher loaf volume, desired flavor and taste caters to consumer
needs.
بلد: | China |
نموذج رقم: | NP |
سعر فوب: | أحصل على آخر سعر |
الموقع: | china |
سعر الحد الأدنى للطلب: | - |
الحد الأدني للطلب: | - |
تفاصيل التغليف: | - |
موعد التسليم: | 15 days |
القدرة على التوريد: | - |
نوع الدفع: | T/T, L/C |
مجموعة المنتج : | - |