Enzyme from Microbial Fermentation
Protease is an enzyme that catalyzes the hydrolysis of proteins. Type activate at pH 2.0-5.0, acid Activity > 300,000
Protease is an enzyme that catalyzes the hydrolysis of proteins.
Type activate at pH 2.0-5.0, acid
Activity > 300,000
Protease is an enzyme that catalyzes the hydrolysis of proteins. Type activate at pH 7.0-11.0, alkaline Activity > 200,000
Type activate at pH 7.0-11.0, alkaline
Activity > 200,000
Protease Enzyme (Neutral, 200,000U/g) Type activate at pH 5.5-8.5, neutral, Temperature 45C. Activity > 200,000
Protease Enzyme (Neutral, 200,000U/g)
Type activate at pH 5.5-8.5, neutral, Temperature 45C.
Activity > 200,000
It is a type of antioxidant enzyme found in cells. By acting to break down the chemical bonds of hydrogen peroxide. by reacting in water After the reaction, it decomposes hydrogen peroxide (H2O2) to water (H2O) and oxygen gas (O2).
Cellulase Enzyme (35,000U/g) Activiation Temperature 40-55C, pH 4.5-6.5 (Best 45-50C, pH 4.8)
Cellulase Enzyme (35,000U/g)
Activiation Temperature 40-55C, pH 4.5-6.5 (Best 45-50C, pH 4.8)
Glucoamylase Enzyme (200,000U/g)
Glucose Oxidase Enzyme (10,000U/g) Activating Temperature: 40-60C, pH 3.5-6.5 (best 50-55C, pH 5.0-5.5)
Glucose Oxidase Enzyme (10,000U/g)
Activating Temperature: 40-60C, pH 3.5-6.5 (best 50-55C, pH 5.0-5.5)
Xylanase Enzyme (200,000U/g) Activation Temperature: 20-60C, pH 3.5-6.0, optimal 45-50C, pH 4.0-5.5
Xylanase Enzyme (200,000U/g)
Activation Temperature: 20-60C, pH 3.5-6.0, optimal 45-50C, pH 4.0-5.5
Beta glucanase (5,000U/g) Activiation Temperature 35-75C, pH 4.0-10.0 (Best 55C, 6.5-7.0)
Beta glucanase (5,000U/g)
Activiation Temperature 35-75C, pH 4.0-10.0 (Best 55C, 6.5-7.0)
Used in the production of milk (removes lactose from milk) and yogurt
Pectinase Enzyme (30,000U/g)
Commonly used in beer fermentation processes, starch hydrolysis Activation Temperature: 70-105C , pH 5.0-8.0 , best 90-95C, pH 5.5-7.0
Commonly used in beer fermentation processes, starch hydrolysis
Activation Temperature: 70-105C , pH 5.0-8.0 , best 90-95C, pH 5.5-7.0
Commonly used in beer fermentation processes, starch hydrolysis Activation Temperature: 30-85C , pH 5.0-7.0 , best 65-75C, pH 5-6
Activation Temperature: 30-85C , pH 5.0-7.0 , best 65-75C, pH 5-6
Mannanase Enzyme (30,000U/g) Activating Temperature: 25-75C, pH 3.0-8.0 (best 40-45C, pH 5.5-7.5)
Mannanase Enzyme (30,000U/g)
Activating Temperature: 25-75C, pH 3.0-8.0 (best 40-45C, pH 5.5-7.5)
Ribonuclease 5-phosphodiesterase (Nuclease) Enzyme (12,000U/g) Activating Temperature: 55-75C, pH 5.0-6.0 (optimal 70C, pH 5.5)
Ribonuclease 5-phosphodiesterase (Nuclease) Enzyme (12,000U/g)
Activating Temperature: 55-75C, pH 5.0-6.0 (optimal 70C, pH 5.5)
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