Meat Protein Hydrolysis Enzyme
Meat Protein Hydrolysis Enzyme is a specialized enzyme preparation developed for the enzymatic breakdown of animal-derived meat proteins. It acts on muscle proteins and connective tissue proteins, converting macromolecular proteins into small peptides, oligopeptides, and amino acids to meet different processing requirements.
This enzyme is suitable for the hydrolysis of poultry, pork, beef, and other livestock proteins. It is widely used in the production of meat extracts, meat pastes, savory seasonings, broths, and animal protein hydrolysates.
Product Form: Brown solid powder
제품 이점
- High hydrolysis efficiency with enhanced flavor compound release
- Clear hydrolysate, easy separation, and convenient filtration
- No unpleasant odor in the final hydrolysate
- Improves umami intensity and increases amino nitrogen content in seasoning applications
- Avoids undesirable by-products associated with acid hydrolysis methods
제품 특성
- Effective temperature range: 30–55°C
- Optimal temperature range: 45–55°C
- Effective pH range: 5.0–11.0
- Optimal pH range: 6.5–8.0
Enzymatic Hydrolysis Process
- Mince raw meat material
- Add water at a material-to-liquid ratio of 1:1
- Adjust to natural pH
- React at 55°C with stirring for 2–4 hours
- Inactivate the enzyme at 85–90°C for 10–15 minutes to obtain meat protein hydrolysate
권장 사용법
- pH: 6.0–8.0
- Temperature: 40–55°C
- Dosage: 0.1%–0.5% (adjustable based on raw materials and production requirements)
- Reaction time: 2–4 hours
응용 노트
Enzyme preparations are protein substances. Individuals sensitive to proteins may experience allergic reactions. Prolonged contact may irritate skin, eyes, and mucous membranes. In case of accidental contact, rinse thoroughly with water. Seek medical attention if symptoms are severe. It is recommended to wear protective equipment such as masks and eye protection during handling.
포장
다음에서 제공 1kg/가방, 밀봉된 식품용 알루미늄 호일 백. 제품 이미지는 예시용입니다. 실제 포장은 다를 수 있습니다.
저장
This product is biologically active. High temperature, strong acids, and strong alkalis may cause inactivation. During transportation and storage, keep below 10°C, store in a dry place away from light, tightly sealed, and avoid exposure to moisture and prolonged contact with air.
