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Help CenterManufacturer of Food-grade Plant Protein Hydrolase
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Chinese Name: Plant Protein Hydrolytic Enzyme
Plant protease is a product formed by using plants as raw materials, going through physical and chemical extraction and separation processes according to the needs of the extracted product's use, directionally obtaining and concentrating one or more active ingredients in plants without changing the structure of the active ingredients.
The raw materials for extracting plant protease are relatively broad, such as soybeans, broad beans, kidney beans, peas, red beans, mung beans, peanuts, small barley, corn, buckwheat, wheat, shiitake mushrooms, white fungus, black fungus, etc.
Proteases are widely present in animal viscera, plant stems and leaves, fruits, and microorganisms. Microbial proteases are mainly produced by molds and bacteria, followed by yeasts and actinomycetes.
Product Features:
1. As a compound protease preparation, plant protein hydrolytic enzyme has the characteristics of safety, non - toxicity, and strong hydrolytic ability.
2. Plant protein hydrolytic enzyme has a wide range of applications in functional foods. It can effectively improve the efficacy of functional foods, improve the appearance and palatability, and extend the product's shelf life.
3. When applied to plant protein hydrolysis, plant protein hydrolytic enzyme has a short hydrolysis time, good hydrolysis effect, high conversion rate, and good flavor. It can improve production efficiency, improve quality, and enhance flavor and nutritional value.
4. Through the use of bio - engineering technology, microfiltration, ultrafiltration membrane separation, and vacuum freeze - drying technology, plant protein hydrolytic enzyme strictly controls the number of microorganisms, and the product quality meets the food - grade quality standard.
Product Properties: Light yellow or white solid powder
Application Fields:
1. The hydrolysis products of plant protein hydrolytic enzyme have a good balance of amino acids and can be used to produce foods such as yogurt, cheese, vinegar, soy sauce, and ham.
2. The peptides in the hydrolysis products of plant protein hydrolytic enzyme are easily digested and absorbed, can quickly supply energy to the body, have no protein denaturation, no bean smell, no residue, low liquid viscosity, and do not solidify when heated. They can be applied in the fields of food, medicine, and daily chemicals.
Usage Conditions: Material concentration 6 - 10%, enzyme addition amount 0.1 - 0.3% (based on the amount of materials), pH value 8.0 - 8.5, hydrolysis temperature 50℃ - 55℃, hydrolysis time 15 - 120min (determined according to production requirements).
Enzyme Inactivation: The inactivation of enzymes is generally determined by the substrate (substrate concentration, pH value, temperature, etc.). Pangbo plant protein hydrolytic enzyme will be inactivated at a temperature above 80℃ for 15 minutes.
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