Mannanase Enzyme (30,000U/g)
Activating Temperature: 25-75C, pH 3.0-8.0 (best 40-45C, pH 5.5-7.5)
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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)
The enzyme Mannanase is commonly used in the food industry to break down mannan, a type of polysaccharide found in plants. The following is the application of mannase enzyme in food:
Plant-based milk production: Mannanase can be used to break down mannan in plant-based dairy products such as almond milk to improve texture and consistency.
Plant Protein Production: Mannanase enzymes can be used to break down mannan in plant protein sources such as soy to improve the digestibility and nutritional value of the protein.
Feed production: Mannanase can be added to feed to improve feed digestibility and increase nutritional value for animals.
Biofuel production: Mannanase can be used to break down mannan in plant materials such as corn stalks and wheat straw to produce biofuels.
Production of plant-based plastics: Mannanase can be used to break down mannan in plant materials such as corn and wheat. to produce plant-based plastics
At 4 degrees can be stored for 25 months, at 15 degrees can be stored for 18 months, room temperature can be stored for 12 months
At present, the FDA has not yet approved its use in food. This item Can only be used in food research.
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