Yeast Extractase

Yeast Extractase is a compound enzyme specially developed by the EnzymesBio team for the production process characteristics of enzymatic hydrolysis of yeast. It can hydrolyze yeast proteins into amino acids, peptides, small molecule proteins, nucleotides, sugars, vitamins, and flavor compounds.

Glutamine Transaminase (TGase)

Glutamine transaminase (TGase) works by catalyzing the formation of species- (r-glutamyl) lysyl covalent bonds between protein molecules, which are difficult to break under normal non-enzymatic catalytic conditions, and enables protein molecules to be more tightly bound together. It can improve the structure and function of proteins, and has a significant effect on improving the properties of proteins such as foaming, emulsion stability, heat stability, water retention, and gelation ability, which in turn improves the flavor, taste, texture, and appearance of food.

The product is soluble in water and the aqueous solution is a gray-yellow opaque liquid.

Product Details:

Product name: Yeast Extractase

Main components: Protease complex, glucose

Product specification: Hydrolysis type complex enzyme

Product properties: Light yellow powder

Storage method: Room temperature dry and protected from light

Storage shelf life: 12 months

Applications:

• Yeast extract production: Yeast extract enzyme can rehydrolyze beer waste yeast, bread waste yeast, etc. The resulting yeast extract has the function of increasing freshness, aroma, and giving food a sense of mellow. It is widely used in soups, sauces, and dressings.
• Casual food: Many casual foods in the market, such as spicy small fish, pickled pepper phoenix claws, salt chicken legs, etc., use yeast extract as a flavoring agent when processing, which can effectively make the product flavor and taste thick, and improve product quality.
• Sauce processing: The use of yeast protein saves the cost of raw materials; enzymatic hydrolysis of yeast also avoids the autolysis method of long production time, low yield, high salt content, nutritional loss, and other shortcomings. In Europe, the United States, Japan, and other countries have generally used yeast extract to replace meat hydrolysis or replace MSG as a daily condiment and as a nutritional filler in beef paste.