Name: Type 5 phosphodiesterase enzyme use in industry of yeast extracts Send sample for testing
Brand: Fabricant d'enzymes protéases Doing-higher en provenance de Chine

Description

Type 5 phosphodiesterase is a production process characterized by the enzymatic production of yeast extracts with high (I+G) content and 5, - nucleotides. It is a type of enzyme preparation that can selectively hydrolyze nucleic acids into 5, - nucleotides, extracted and freeze-dried from the culture medium of Aspergillus flavus. It plays an extremely important role in the production of flavored foods such as yeast extracts.

Specifications
Origin	Nanning, Guangxi, China
Physical properties	Light brown powder
Enzyme activity	20000U/g~50000U/g
Odor	distinctive smell
Solubility	soluble in water
Fineness	40 mesh, 60 mesh, 80 mesh (Customizable on demand)
Optimal pH value	5.0-7.0
Optimal temperature	68~75℃
Product execution standards	GB1886.174-2016
Addition amount	0.02~0.2% (It depends on the actual situation)
Enzymatic hydrolysis time	Conventional hydrolysis: 4-6 hours
Certification	HALAL certificate
	ISO Quality System Certification
	FSSC22000 Food Safety System Certification
Product specifications	Inner packaging: 1kg/bag, 5kg/bag, 20kg/bag.
Product specifications	Outer packaging: cardboard box, cardboard drum.

Production Process

Applications

5′-nucleotide production

Yeast extract production

Notices

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.
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.
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.
Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.