Plant Protein Process Enzymes

Performance

Co-Suppliers enzyme

Specification

Hydrolyzates protein

Hydrolyzates rich vegetable protein(HVP)

Hydrolyzates rich animal protein(HAP)

Papain

30000-60000 USP Units/mg

100-1000TU/mg

Bromelain

1000-2400 GDU/g

500-1200CDU/mg

Neutral Protease

200,000-600,000 U/g

Alkaline Protease

200,000-160,000 U/g

Acid Protease

100,000-400,000 U/g

Extract for seasoning

Compound Protease

Protease A4

Flavor Enzyme

Protease F

Improvement of flavor

Flavor Enzyme

Protease F

Peptidase

Peptidase F

Improvement of physical properties

Viscosity and solubility of SPI, VP, etc.

Modification Protease

Protease M

polypeptides

Removal of bitterness

SPI Polypeptide Enzyme

Protease F

Functionality peptide

Peptidase

Peptidase P

Meat tendering or recombine

Tender meat

Meat Tendering Enzyme

Protease L

Improves the texture of raw materials such as meat, fish, pasta and noodles

Transglutaminase(TG)