Ribonuclease is a biological enzyme extracted by deep fermentation of selected Penicillium oryzae, followed by microfiltration, ultrafiltration, and vacuum freeze-drying technology. It is a class of enzymes that can hydrolyze nucleic acid into 5 nucleotides, mainly used in yeast protein condiment processing.
RNA enzymes hydrolyze nucleic acid (RNA) into 5 nucleotides (RNT), of which 5 guanosine monohydrate (GMP) is the main flavoring component. In combination with deaminase, deaminase also converts the unflavored component 5’monoadenosine monophosphate (AMP) into 5’monoinosinic acid (IMP) for flavoring, resulting in a highly (I+G) flavored product.
It is soluble in water, and the aqueous solution is a clear and slightly yellow liquid.
Product Details:
Product name: Nuclease, 5′-phosphodiesterase
Main components: Nuclease, glucose
Product specifications: 7000-50,000 U/g (can be customized)
Product properties: Light yellow powder
Storage: Room temperature dry and protected from light
Shelf life: 12 months
Application:
- High+G yeast extract: Nuclease can hydrolyze yeast nucleic acid to 5 guanosine monophosphate (GMP). Deaminase can hydrolyze yeast protein 5 adenosine acid into 5 inosine acid (IMP) to produce high (I+G) seasoning with strong freshness enhancement effect. It has the function of highlighting the main taste, improving the flavor and suppressing the off-flavor. It also has the effect of increasing the sweetness and meat taste, and it has the effect of eliminating into, acid, bitter, fishy, and burnt taste.
- Remove impurity gene: In the process of animal extraction, the residual genes often affect the purity of the product. Adding nuclease in the process of purification can effectively remove the residual genes and produce high-quality products, which can be applied to the extraction of sodium heparin, chondroitin sulfate, etc.