Alpha-L-rhamnosidase can decompose rhamnose in various natural substrates and is often used in combination with other enzymes. Its typical application is to remove bitterness from citrus juice, degrade naringin and neohesperidin, and alleviate the bitterness of juice. It has high application value in the fields of juice processing, natural product extraction, and development of health product raw materials.
Alpha-L-rhamnosidase can decompose rhamnose in various natural substrates and is often used in combination with other enzymes. Its typical application is to remove bitterness from citrus juice, degrade naringin and neohesperidin, and alleviate the bitterness of juice. It has high application value in the fields of juice processing, natural product extraction, and development of health product raw materials.
| Origin | Nanning, Guangxi, China |
| Physical properties | Light yellow to light brown powder |
| Enzyme activity | 100000U/g-200000U/g |
| Odor | distinctive smell |
| Solubility | soluble in water |
| Fineness | 40 mesh, 60 mesh, 80 mesh (Customizable on demand) |
| Optimal pH value | 4.0–5.5 |
| Optimal temperature | 45–60℃ |
| Product execution standards | GB1886.174-2016 |
| Addition amount | 0.01%–0.05% |
| Enzymatic hydrolysis time | 1-2 hours |
| Certification | HALAL certificate |
| ISO Quality System Certification | |
| FSSC22000 Food Safety System Certification | |
| Product specifications | Inner packaging: 1kg/bag, 5kg/bag, 20kg/bag. |
| Outer packaging: cardboard box, cardboard drum. |
Applications
| Citrus debittering | Pomelo debittering | Wine aroma enhancement | plant extraction |
Notices
1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;
2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.
3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.
4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.
