Yeast Protein Hydrolyzing Enzyme

Descripción del Producto

Yeast is rich in protein and contains a complete amino acid profile, including eight essential amino acids required by the human body. The amino acid composition of yeast protein is close to the ideal amino acid pattern recommended by the Food and Agriculture Organization (FAO). It is also rich in B vitamins and mineral elements, offering high nutritional value.

However, intact yeast cell walls are rigid and difficult to digest. The outer layer is composed mainly of mannans, while the inner layer consists primarily of glucans. Both are highly branched polymeric structures, with an additional protein layer in between. This complex structure makes yeast cell walls resistant to degradation and limits direct utilization by humans and microorganisms.

Yeast Protein Hydrolyzing Enzyme is a specialized enzymatic preparation developed to hydrolyze yeast protein efficiently. It enables the conversion of yeast protein into soluble peptides and amino acids, enhancing flavor performance and increasing the release of nutritional components. The product is widely applicable in food processing and microbial fermentation applications.

Beneficios clave

• High release of free amino acids, including essential and savory amino acids
• Efficient hydrolysis with clear hydrolysate and good processability
• Mild reaction conditions to help preserve nutritional components
• Low dosage and strong cost-effectiveness in production applications
• Delivers excellent sensory performance, with a clean, authentic umami taste, a richer and fuller mouthfeel, and no bitterness.
• Equipment-friendly process with stable operational performance

Forma física

Polvo marrón

Condiciones de funcionamiento

• Effective temperature range: 30–60℃
• Optimal temperature range: 50–55℃
• Effective pH range: 5.0–11.0
• Optimal pH range: 6.5–7.5

Uso recomendado

Enzymatic Hydrolysis Process

Mix the materials according to a fixed water-to-material ratio. Apply heat treatment, then cool to room temperature and adjust as needed. Add the enzyme and carry out continuous stirring for enzymatic hydrolysis. After hydrolysis, proceed with enzyme inactivation, separation, concentration, and drying. (For yeast products containing active enzymes, allow 1.5–2 hours for self-inactivation adjustment.)

Recommended conditions: Temperature 50–60°C; pH 6.5–7.5; dosage 0.3%–0.5%; hydrolysis time 14–20 hours.
(Parameters can be adjusted based on actual production requirements.)

Aplicaciones

• Food flavor bases and savory/umami enhancement systems
• Yeast-derived nutritional ingredient development
• Small-peptide and amino acid production
• Fermentation process optimization
• General food and bioprocessing applications requiring yeast protein utilization

Manipulación y seguridad

This product is a protein-based biological preparation. Sensitive individuals may experience allergic reactions. Prolonged exposure may irritate skin, eyes, or mucous membranes. During handling, use appropriate protective equipment such as gloves, a mask, and eye protection. In case of contact, rinse thoroughly with clean water and seek medical advice if symptoms persist.

Embalaje

Se suministra en 1 kg/bolsa, bolsa sellada de papel de aluminio apto para uso alimentario. Tenga en cuenta que la imagen del producto es meramente ilustrativa. El empaque real puede diferir.

Almacenamiento

This is a bioactive product. Avoid high temperatures and exposure to strong acids or strong alkalis, as these may reduce enzyme activity. Store sealed in a cool, dry place away from light, and minimize prolonged contact with air to help maintain performance.