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Flavour Enzyme Aminopeptidase 50000u/g CAS 3458-28-4

$69.99

CAS No.: 3458-28-4
Other Names: Flavor Enzyme
EINECS No.: 232-619-9
Type: Enzyme Preparations, Flavoring Agents
Appearance: powder
Colour: yellowish white powder
Activity: 50000u/g
Odour: Normal microbial fermentation odour
Temperature: 20℃-60℃ optimal 45℃–52℃
pH: 4.0~6.0

Availability: 100 in stock

Product Description

Food grade high Quality Flavor Enzyme Flavourzyme for protein hydrolyzate

INTRODUCTION 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.

Characteristics

Declared Activity 50000 u/g
Production Organism Bacillus subtilis
Physical Form powder
Color yellowish white powder,Color can vary from batch to batch. Color intensity is not an indication of enzyme activity
Odour Normal microbial fermentation odour.

PRODUCT STANDARD

The product complies with GB1886.174.

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/g) ≤50000
6 Coliform Bacteria/(CFU/g) ≤30
7 Escherichia coli (CFU/g) <10
(MPN/g) ≤3.0
8 Salmonella/(25g) Not Detected

FUNCTION

Can be used in the following fields:

1) processing of bone/meat by-products;

2) Production of bone, bone oil, bone glue and collagen;

3) Products such as heat-reacting bone soup powder and calcium phosphate preparation;

4) Skeleton and proteolysis of aquatic fish, shrimp, oysters, clams and seafood;

5) hydrolyzing animal protein HAP;

6) Plasma protein powder, heme.

PACKAGE DAN STORAGE

1.25kg / drum or customized package.

2.It belongs to biologically active substance. It should be placed in a cool, dry place and be away from direct sunlight.

SHELF LIFE

1.12 months at cool and dry place 2.24 months within low temperature 5℃~15℃ at dry place

SAFETY

Enzyme preparations are proteins, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.

Other Names

Flavor Enzyme

Temperature

20℃-60℃ optimal 45℃–52℃

Appearance

powder

CAS No.

3458-28-4

Colour

yellowish white powder

Type

Enzyme Preparations, Flavoring Agents

EINECS No.

232-619-9

pH

4.0~6.0

Odour

Normal microbial fermentation odour

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