Ribonuclease is a biological enzyme extracted by deep fermentation culture of selected Penicillium oryzae, and then refined by microfiltration, ultrafiltration, and vacuum freeze-drying technology. This enzyme can hydrolyze nucleic acid into 5 nucleotides in a directed manner, mainly used in yeast protein condiment processing.
The enzyme hydrolyzes nucleic acid (RNA) into 5-nucleotides (RNT), with 5′-guanosine (GMP) being the main flavoring component. When used with deaminase, deaminase can also convert the unflavored component 5′-monoadenylic acid (AMP) into 5′-monoinosinic acid (IMP) for flavoring, resulting in a high (I+G) flavoring product.
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 method: room temperature dry and protected from light storage Shelf life: 12 months
Application:
- High +G yeast extract nuclease can hydrolyze yeast nucleic acid into 5 guanosine acid (GMP). Deaminase can hydrolyze yeast protein 5 adenosine acid into 5 inosine acid (IMP) to produce high (I+G) seasoning with a strong freshness enhancement effect. It highlights the main taste, improves the flavor, suppresses the off-flavor, increases sweetness, and meat taste, and eliminates unpleasant tastes such as acid, bitterness, fishy, and burnt.
- Remove impurity gene In the process of animal extraction, residual genes often affect product purity. Adding nuclease during purification can effectively remove residual genes and produce high-quality products, applicable to the extraction of sodium heparin, chondroitin sulfate, etc.
