Compound Enzyme Protease EDH202 use for hydrolysis of animal protein,preparation of savory meat flavorings

Protease Type EDH202

Protease EDH202 is a complex proteolytic enzyme.This enzyme exhibits broad substrate adaptability and can efficiently and rapidly hydrolyze most animal and plant proteins into small-molecule peptides and amino acids.

• Physical and chemical indicators

  Protease activity: ≥100,000 U/g

  Papain activity: ≥20,000 U/g

  Appearance: Grayish-white to light brown powder.

• Hygienic index

  Complies with the requirements of GB 26687-2011"National Food Safety Standard General Rules for Compound Food Additives"

• Effect of pH

  The effective pH range of protease-type EDH 202 is 4.5~9.0, and the optimal pH range is 5.5~7.5.

• Effect of temperature

  The effective temperature of protease type EDH202 was 30-70℃, and the optimum temperature was 50-60℃.

This product rapidly hydrolyzes animal and plant proteins into peptides and amino acids,producing flavorful peptides with high hydrolysis degree and high content of amino acid nitrogen in the enzymatic hydrolysate.It is typically used in combination with the company's flavor protease for the preparation of meat flavorings.

Proteolysis

The recommended addition amount is 0.1%~0.5% of the protein substrate weight,and the optimal addition amount should be determined based on the specific conditions of the process.

The enzyme preparation was first dissolved in a small amount of water (5~ 10 times the volume) and then added to the hydrolysate, followed by thorough stirring.

Store in a cool, ventilated, and dry place below 25°C, away from direct sunlight and prolonged exposure to external environments.If a cold storage is available, it is recommended to store at 0°C-10°C to extend the product's shelf life.

12 months.