Plant Protein Hydrolase is a special compound enzyme preparation for the hydrolysis of plant proteins such as corn and wheat by Pangborn’s R&D team. It is mainly composed of protein endonuclease, protein exonuclease, and flavor enzyme. It has wide application in plant protein food processing. It is soluble in water, and the aqueous solution is a gray-yellow opaque liquid.
Plant Protein Hydrolase cuts the peptide chain inside the protein from the middle by endonuclease and releases the amino acid from the end of the peptide chain by exonuclease. The hydrolysis product contains a good balance of amino acids, while flavor enzyme improves the flavor of bitter peptide, making it have a light flavor, no bitterness, and light taste.
Product Name: Plant Protein Hydrolase
Main Ingredients: Protease, maltodextrin (excipients) Product Specification: Special compound enzyme Product Properties: Grey dumpling color powder Storage: Room temperature, dry and protected from light Shelf Life: 12 months
Application:
- Health Food: Plant peptide is easy to digest and absorb, can quickly supply nutrition to the body, and low fat, which meets the needs of modern nutrition products.
- Fermentation Industry: Plant protein fermentation depends on the enzymes secreted by strains of bacteria to decompose protein to produce amino acids and peptides, and then produce complex biochemical reactions. Protein enzymes are purified from microorganisms and added in fermentation, which can shorten fermentation time and improve flavor, applied to fermented foods such as flavored vinegar, soy sauce, and sauces.
- Application of Skin Care Products: Large molecule protein cannot be absorbed by the pores; thus, skin care products can benefit from the introduction of small molecule peptide skin care products. Plant Protein Hydrolase can be used to enzymatically dissolve the protein in plant raw materials into small molecule peptides, which can be added to skin care products to promote their beauty benefits.
