Hot Selling Enzyme Products Enzyme Preparation / Tg Enzyme/Pancreatin/Papain
Papain Papain is an organic compound with the molecular formula c9h14n4o3. It is a pure natural biological enzyme extrac
|Product 1||Tg Enzyme|
Papain is an organic compound with the molecular formula c9h14n4o3. It is a pure natural biological enzyme extracted by modern bioengineering technology from the white milk on the epidermis of immature papaya fruit (Carica papaya). It is a sulfhydryl (- SH) containing endopeptidase. It has protease and esterase activities and wide specificity. It has strong hydrolysis ability for animal and plant proteins, peptides, esters and amides. At the same time, it also has synthetic function and can synthesize protein hydrolysates into protein like substances.https://biohorlden.en.made-in-china.com/contact-info.html
White to light brownish yellow amorphous powder. Soluble in water, the aqueous solution is colorless to light yellow, sometimes milky white, insoluble in ethanol, chloroform and ether. It belongs to glycoprotein. The main principle of action is to hydrolyze peptides into low molecular weight peptides. It also hydrolyzes amide bonds and esters
Protease is the general name of a class of enzymes that hydrolyze protein peptide chains. They can be divided into Endopeptidases and terminal peptidases according to the way they degrade peptides. The former can cut the polypeptide chain with large molecular weight from the middle to form prion and peptone with small molecular weight; The latter can be divided into carboxypeptidase and aminopeptidase, which hydrolyze the peptide chain one by one from the free carboxyl end or free amino end of the peptide to produce amino acids. Add according to 0.1% - 0.35% of material weight
Transglutaminase(TG) Transglutaminase, also known as transglutaminase (TG enzyme) is a monomeric protein composed of 331 amino groups with an active center of about 38000 molecular weight. It can catalyze the intramolecular and molecular covalent crosslinking of proteins and peptides, thereby improving the structure and function of proteins. It has significantly improved the properties of proteins, such as foaming, emulsifying, emulsifying stability, thermal stability, water holding capacity and gelation ability. Then improve the flavor, taste, texture and appearance of food Therefore, transglutaminase has been widely used in food processing industries such as meat products, aquatic products, bean products, flour products, rice products and dairy products.