Flavor enzymes are mainly composed of endonucleases and exoneptidases, which have strong protein hydrolysis ability and can break down large molecular proteins into small peptide segments and free amino acids. It is widely used in the food industry because it can significantly improve the flavor, taste, and nutritional value of food.

Protein beverage: Soy protein modification eliminates unpleasant flavors such as soybean odor, generates peptides and amino acids with fresh or fragrant taste, and expands the application of plant protein in beverages and seasonings.

Dairy products: Processing whey protein and casein to produce high protein hydrolyzed milk powder, reducing protein allergenicity, while increasing free amino acid content and enhancing flavor.

Seasoning: hydrolyze meat protein, release umami amino acids (such as glutamic acid and aspartic acid), and enhance meat aroma.

Applications:

Pet feed processing
Protein peptide processing
Meat processing

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.