Nuclease (Food Grade)
Nucleotide Seasoning Enzyme • Solid Enzyme Preparation
Product Overview
Nuclease is a food-grade enzyme preparation designed for applications in food, seasonings, nucleotides, and yeast extract processing.
This product acts on nucleic acids (RNA) and supports enzymatic hydrolysis under suitable conditions, making it a practical choice for process development and production of savory/umami-oriented formulations.
The product is supplied as a solid enzyme preparation with a brown powder appearance, suitable for precise dosing and integration into a wide range of food processing workflows.
Operating Range
- Temperature range: 45°C–85°C
- pH range: 4.0–8.0
Application Areas
This nuclease is primarily used in the following fields:
- Food
- Seasonings
- Nucleotides
- Yeast extract
Product Information
| Product name | Nuclease |
|---|---|
| Ingredients | Nuclease; carrier: maltodextrin |
| Activity | 100,000 U/g (food grade) |
| Operating conditions | Temperature range: 45°C–85°C; pH range: 4.0–8.0 |
| Recommended dosage (reference) | Using yeast nucleic acid (RNA) as substrate: substrate concentration 2%–5%; recommended enzyme addition 2%–4% (based on substrate dry matter); hydrolysis time 7–9 hours under suitable conditions.Using yeast as substrate: yeast concentration 10%–12%; enzyme usage 0.3%–0.5% (based on yeast dry matter); hydrolysis time 7–9 hours under suitable conditions.Inactivation: 95°C for 10 minutes. |
| Appearance | Brown powder |
| Specification | 1 kg/bag |
| Shelf life | 12 months |
Product Standard (Quality Specifications)
| Item | Specification |
|---|---|
| Loss on drying, % | ≤ 8.0 |
| Fineness (pass rate through 40-mesh standard sieve), % | ≥ 80 |
| Lead (Pb), mg/kg | ≤ 5.0 |
| Total arsenic (as As), mg/kg | ≤ 3.0 |
| Total plate count, CFU/g | ≤ 50,000 |
| Coliforms, CFU/g | ≤ 30 |
| Escherichia coli (CFU/g) / (MPN/g) | Not detected |
| Salmonella (25 g) | Not detected |
Extended Description
This food-grade nuclease is intended for manufacturers and formulators working in food, seasonings, nucleotides, and yeast extract applications. By targeting nucleic acids (RNA) as the reaction substrate, the enzyme supports controlled hydrolysis processes that are commonly used in savory and umami-focused product development. The broad temperature operating range (45°C–85°C) and pH operating range (4.0–8.0) make it compatible with many food processing environments.
For process reference, when yeast nucleic acid (RNA) is used as the substrate, typical substrate concentration is 2%–5%, with a recommended enzyme addition of 2%–4% calculated on substrate dry matter, and a hydrolysis time of 7–9 hours under suitable conditions. When yeast is used as the substrate, typical yeast concentration is 10%–12%, with enzyme usage at 0.3%–0.5% calculated on yeast dry matter, and a hydrolysis time of 7–9 hours under suitable conditions. Enzyme activity can be stopped by inactivation at 95°C for 10 minutes. Actual process parameters may be optimized based on formulation goals, substrate characteristics, and desired sensory outcomes. The product is delivered as a brown powder solid enzyme preparation for convenient handling, accurate dosing, and consistent performance in development and production settings.
Storage & Shelf Life
Shelf life: 12 months. Store sealed in a cool, dry place. Avoid moisture and excessive heat to maintain stability and performance.
Packaging
Supplied in 1 kg/bag, sealed food-grade aluminum foil bag. Please note that the product image is for illustration purposes. Actual packaging may differ.
