Yeast Protein Hydrolyzing Enzyme

產品描述

Yeast is rich in protein and contains a complete amino acid profile, including eight essential amino acids required by the human body. The amino acid composition of yeast protein is close to the ideal amino acid pattern recommended by the Food and Agriculture Organization (FAO). It is also rich in B vitamins and mineral elements, offering high nutritional value.

However, intact yeast cell walls are rigid and difficult to digest. The outer layer is composed mainly of mannans, while the inner layer consists primarily of glucans. Both are highly branched polymeric structures, with an additional protein layer in between. This complex structure makes yeast cell walls resistant to degradation and limits direct utilization by humans and microorganisms.

Yeast Protein Hydrolyzing Enzyme is a specialized enzymatic preparation developed to hydrolyze yeast protein efficiently. It enables the conversion of yeast protein into soluble peptides and amino acids, enhancing flavor performance and increasing the release of nutritional components. The product is widely applicable in food processing and microbial fermentation applications.

主要優勢

• High release of free amino acids, including essential and savory amino acids
• Efficient hydrolysis with clear hydrolysate and good processability
• Mild reaction conditions to help preserve nutritional components
• Low dosage and strong cost-effectiveness in production applications
• Delivers excellent sensory performance, with a clean, authentic umami taste, a richer and fuller mouthfeel, and no bitterness.
• Equipment-friendly process with stable operational performance

實體形態

棕色粉末

操作條件

• Effective temperature range: 30–60℃
• Optimal temperature range: 50–55℃
• Effective pH range: 5.0–11.0
• Optimal pH range: 6.5–7.5

建議用途

Enzymatic Hydrolysis Process

Mix the materials according to a fixed water-to-material ratio. Apply heat treatment, then cool to room temperature and adjust as needed. Add the enzyme and carry out continuous stirring for enzymatic hydrolysis. After hydrolysis, proceed with enzyme inactivation, separation, concentration, and drying. (For yeast products containing active enzymes, allow 1.5–2 hours for self-inactivation adjustment.)

Recommended conditions: Temperature 50–60°C; pH 6.5–7.5; dosage 0.3%–0.5%; hydrolysis time 14–20 hours.
(Parameters can be adjusted based on actual production requirements.)

應用領域

• Food flavor bases and savory/umami enhancement systems
• Yeast-derived nutritional ingredient development
• Small-peptide and amino acid production
• Fermentation process optimization
• General food and bioprocessing applications requiring yeast protein utilization

處理與安全

This product is a protein-based biological preparation. Sensitive individuals may experience allergic reactions. Prolonged exposure may irritate skin, eyes, or mucous membranes. During handling, use appropriate protective equipment such as gloves, a mask, and eye protection. In case of contact, rinse thoroughly with clean water and seek medical advice if symptoms persist.

包裝

以 1公斤/袋, 密封食品級鋁箔袋。請注意產品圖片僅供示意，實際包裝可能有所不同。.

貯存

This is a bioactive product. Avoid high temperatures and exposure to strong acids or strong alkalis, as these may reduce enzyme activity. Store sealed in a cool, dry place away from light, and minimize prolonged contact with air to help maintain performance.