Product Description
Aminopeptidase is produced by submerged fermentation of Aspergillus oryzae followed by purification, formulation, and drying. The product is used for the debittering of protein hydrolysate, thorough hydrolysis of protein, and preparation of bioactive polypeptide.
Introduction
Aminopeptidase is an exopeptidase, splitting amino acids off from the N-terminal of the peptide chain. The bitterness or taste of a peptide has something to do with its chain length and its amino acid composition. With the removal of amino acids from the terminals, the functionality and taste of remaining peptides will change accordingly, rendering the hydrolysate desired properties. The aminopeptidase is often used together with endopeptidase.
Mechanism
Aminopeptidase is an exopeptidase, splitting amino acids off from the N-terminal of the peptide chain. The bitterness or taste of a peptide has something to do with its chain length and its amino acid composition. With the removal of amino acids from the terminals, the functionality and taste of remaining peptides will change accordingly, rendering the hydrolysate desired properties. The aminopeptidase is often used together with endopeptidase.
Characteristics
| No. | ITEMS | INDEX | |
| 1 | Particle size (%<40 mesh) | ≥80 | |
| 2 | Loss on drying/(%) | ≤8.0 | |
| 3 | Lead/(mg/kg) | ≤5.0 | |
| 4 | Arsenic/(mg/kg) | ≤3.0 | |
| 5 | Total viable count/(CFU/mL) | ≤50000 | |
| 6 | Coliform Bacteria/(CFU/mL) | ≤30 | |
| 7 | Escherichia coli | (CFU/mL) | <10 |
| (MPN/mL) | ≤3.0 | ||
| 8 | Salmonella/(25mL) | Not Detected |
Product Standard
| CONDITION | RANGE |
| Activity Temperature | 30℃-70℃ |
| Optimum Temperature | 50℃-60℃ |
| Activity pH | 3.0-14.0 |
| Optimum pH | 8.0-13.0 |
Recommended Dosage
The recommended dosage is 0.01-0.2 kg/t DS. The dosage has to be optimized based on each application, the raw material specifications, product expectations, and processing parameters. It is better to begin the test with a convenient volume.
Safe Handling Precautions
Enzyme preparations are proteins that may induce sensitization and cause allergic types of symptoms in susceptible individuals. Prolonged contact may cause minor irritation for skin, eyes, or nasal mucosa. Any direct contact with the human body should be avoided. If irritation or an allergic response for skin or eyes develops, please consult a doctor.
Package
Storage: Keep sealed in a dry and cool place and avoid direct sunlight.
Storage
Shelf life: 12 months in a dry and cool place.
