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Product name | Seafood Hydrolase | ![]() |
Specification | 99% | |
Appearance | Light yellow Powder | |
Sample | 10g | |
Shelf Life | 2 Years | |
Storage | Cool Dry Place |
Seafood hydrolase enzyme is a special enzyme preparation developed by our company based on different animal food by-product raw materials and process processing. It is mainly composed of endonuclease, exonuclease and flavor enzyme.
Under a certain temperature and pH value, the seafood hydrolase enzyme is used to hydrolyze various seafood proteins, which can decompose large molecular proteins through the control of the degree of hydrolysis, so as to obtain the required polypeptides, small peptides, and amino acid products. The yield, solubility, flavor and taste of the product have reached a new product level. It can be widely made into various high-quality food industry raw materials, feed and other industries.
1. The product after Seafood Hydrolase enzymatic hydrolysis has a strong umami taste, a mellow and natural taste, and no bitter taste.
2. Seafood Hydrolase hydrolyzed product is safe and hygienic, and does not contain harmful substances such as trichloropropanol.
3. The reaction conditions of Seafood Hydrolase are mild, safe and sanitary, and the equipment utilization rate is high.
1, Seafood Hydrolase high degree of protein hydrolysis, up to more than 80%.
2. Seafood Hydrolase ensure the complete hydrolysis of raw materials, and the effective utilization rate of protein is over 75%.
3, Seafood Hydrolase flavor protease contains unique peptide activity, can maximize the hydrolysis of animal protein into amino acids, avoid the formation of bitter peptides.
4. Seafood Hydrolase hydrolyzes protein to prevent the formation of bitter taste of hydrolysate.
5, Seafood Hydrolase enzymatic hydrolysis of animal flavor characteristics of high amino acid, product flavor mellow natural, taste without bitterness.
1, No fishy smell, fresh fragrance.
2, Taste smooth, not bitter not astringent.
1. Fish meal feed is prepared from fish offal, and various condiments are prepared from hydrolysis of fish protein
2. Fish phosphor fish skin collagen is hydrolyzed to make glue or fish protein
3. Extracting chitin and chitosan from shrimp, crab shells and other animal raw materials
Items | Requirements | Results |
Physical & Chemical | ||
Appearance | White powder | Conform |
Odor | Characteristic | Characteristic |
Particle Size | 98% pass 80mesh | Complies |
Loss on Drying | ≤5.0% | 3.65% |
Ash | ≤5.0% | 1.96% |
Solvent Residue | Meet USP standard | Complies |
Pesticide Residue | Meet USP standard | Complies |
Heavy Metal | ||
Lead (Pb) | ≤2.0ppm | Conform |
(As) | ≤1.0ppm | Conform |
(Cd) | ≤1.0ppm | Conform |
(Hg) | ≤0.1ppm | Conform |
Microorganism | ||
Total Plate Count | ≤1000cfu/g | Conform |
Yeasts and Molds | ≤100cfu/g | Conform |
Saimonella | Negative/25g | Conform |
E.coli | Negative | Conform |
Assay | 98% | 98.5% |