Deaminase 20,000 U/g Yeast Extract Seasoning Food Grade Bio Enzyme

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Ribonuclease is a biological enzyme extracted by deep fermentation of selected Penicillium oryzae, followed by microfiltration, ultrafiltration, and vacuum freeze-drying technology, and 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 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 storage shelf life: 12 months

1,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, and it has the effect of increasing the sweetness and meat taste, and it has the effect of eliminating into, acid, bitter, fishy and burnt taste

2,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.

Weight 1.0 kg
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