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:
- Processing of bone/meat by-products.
- Production of bone, bone oil, bone glue, and collagen.
- Products such as heat-reacting bone soup powder and calcium phosphate preparation.
- Skeleton and proteolysis of aquatic fish, shrimp, oysters, clams, and seafood.
- Hydrolyzing animal protein HAP.
- Plasma protein powder, heme.
Package
1 kg / bag.
Storage
It belongs to biologically active substance. It should be placed in a cool, dry place and be away from direct sunlight.
Shelf Life
- 12 months at a cool and dry place.
- 24 months within low temperature 5℃~15℃ at a 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 the human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.
