Soy Peptide Production Enzyme
Soy Peptide Production Enzyme is a specialized enzyme preparation designed for the controlled enzymatic hydrolysis of soy protein to produce high-quality soy peptides. It efficiently converts soy protein into small molecular peptides, improving digestibility, absorption, and nutritional functionality. This product is well-suited for manufacturers seeking consistent hydrolysis performance, higher peptide yield, and improved end-product performance in food and nutrition applications.
Produkto apžvalga
Enzymatic hydrolysis is an effective method for modifying protein properties. Hydrolyzed soy protein is easier for the human body to digest and absorb, making it an excellent way to enhance the nutritional value of soy protein. Soy Peptide Production Enzyme is formulated specifically for the hydrolysis of soy protein into soy peptides. Through controlled enzymatic processing, it produces peptides with multiple biological functions, helps improve digestibility and absorption, reduces allergenicity, and enhances the overall nutritional and functional value of soy protein.
Produkto privalumai
- High proportion of low molecular weight peptides:
Peptides in the 180–1000 Da range can exceed 70%, and peptides below 5000 Da can exceed 95%, supporting rapid absorption compared with intact proteins and free amino acids. - Excellent water solubility and stability:
Fully dissolves after hydrolysis with minimal risk of impurities or precipitation. - Functional improvement:
Helps increase free amino acid content and improves nutritional value. - Reduced allergenicity:
Small molecular peptides can significantly reduce sensitization risk, making it suitable for people with reduced protein digestion and absorption capacity. Natural taste with no bitterness. - Mild reaction conditions:
Supports an environmentally friendly process with relatively low equipment corrosion.
Produkto charakteristikos
- Išvaizda: Rudi milteliai
Product Performance
- Efektyvus temperatūros diapazonas: 30–60 °C
- Optimalus temperatūros diapazonas: 50–55°C
- Veiksmingas pH diapazonas: 5.0–11.0
- Optimalus pH diapazonas: 8.0–9.0
Enzymatic Hydrolysis Process
Mix with water at a defined ratio, apply heat treatment, cool to room temperature, adjust pH, add the enzyme, and maintain continuous stirring for enzymatic hydrolysis. After hydrolysis, proceed with enzyme inactivation, separation, concentration, and drying.
Recommended conditions:
Temperature 50–60°C, pH 8.0–9.0, enzyme dosage 0.3%–0.5%, hydrolysis time 1.5–3 hours. Parameters may be adjusted according to specific production requirements.
Taikymo pastabos
This product is a protein-based enzyme preparation. Individuals sensitive to enzymes may experience allergic reactions. Prolonged exposure may cause irritation to skin, eyes, and mucous membranes. In case of contact or suspected allergic reaction, rinse thoroughly with water. Seek medical attention if symptoms are severe. It is recommended to wear appropriate protective equipment such as masks and goggles during handling.
Pakuotė
Pristatoma 1 kg/maišas, uždaromas maistui skirtas aliuminio folijos maišelis. Atkreipkite dėmesį, kad produkto nuotrauka yra tik iliustracinė. Tikroji pakuotė gali skirtis.
Sandėliavimas
This product is biologically active. High temperature, strong acids, and strong alkalis may cause inactivation. During transportation and storage, keep below 10°C, avoid light exposure, store sealed in a dry place, and minimize prolonged exposure to air.
Ordering Notes
This product is available in both Maisto klasės ir Industrial Grade. Please clearly specify the required grade (Food Grade or Industrial Grade) when placing your order to ensure proper processing and documentation.
