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Help CenterNUCLEASE CAS#: 60675-83-4 Food Grade
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NUCLEASE
DESCRIPTION
Nuclease is obtained from the freeze-dried extract of Penicillium citrinum medium. It can hydrolyze nucleic acid to 5`-nucleotide orientately. As we all know, the 5`-nucleotide which is a valuable flavor enhancer of food can effectively enhance flavor. Nuclease can be applied for improving flavor and inhibiting off-flavor. Meanwhile, the nucleic acid can enhance the sweet and meat tastes. So Nuclease has an important role in the industrial Production of 5`-nucleotide and the seasonings such as yeast extract.
SPECIFICATIONS
Product Name |
Forms |
Enzyme Activity |
Nuclease |
Powder |
7000u/g—50000u/g |
(Formulations are supplied as per customer requirements)
APPLICATIONS
Health food
Industrial Production of 5`-nucleotide
Yeast extract
ENZYME ACTINITION DEFINITION
Activity is indicated by u/g , and complies with the specifications of FCC Ⅳand JEFCA.
USAGE
The optimum temperature : 50℃
The optimum pH : 7.0
SAFETY
If in-taking the enriched enzyme powder or droplet, allergic may appear.
Sensitivity to the skin, eyes and mucous membrane tissue is caused by long-time touch.
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