How to Choose Hydrolysis Enzymes for Plant-Based Meat。
Meat hydrolysate production enzymes
Alkaline protease for textured vegetable protein
The product is produced by submerged fermentation of microorganisms followed by purification and formulation. It can effectively hydrolyze proteins within broad range of temperature and pH. It can hydrolyze peptide chain of protein molecule into polypeptide or amino acid with strong protein decomposition capacity. It has found wide applications in the field of food industry, medical treatment segment, detergent industry, vegetable and animal protein hydrolysis, chondroitin sulfate extraction, brewing, leather processing, and etc.
Appearance : Milky white to light yellow solid powder or amber liquid
Enzyme Activity: 100,000 u/g, 200,000 u/g, 300,000 u/g, 400,000 u/g,500,00U/G
Customization services available (enzyme Activity, particle size, carrier materials).
Free samples and technical support provided.
Alkaline Protease, a serine-type endopeptidase, hydrolyzes protein very efficiently to produce peptides or amino acids.
Definition of Activity:
One gram of solid Alkaline Protease powder at 40°C and pH 10.5 hydrolyze casein in one minute to produce 1μg tyrosine is defined as one enzyme activity unit and marked with u/g.
Pretreatment → Dehydration → acid treatment (add protease 18-24 u/ml and soap 0.75% at 48-50°C and pH 10.5) → Dehydration → skin tearing off → washing →Dehydration → fluffing → drying → fluffing
Raw Hides → washing → degreasing → alkali expansion → feather plucking → splitting → dealkalization → enzyme depilation → washing → pickling →tanning.
APPLICATION RECOMMENDATION
Due to its wide applications, A dosage range of 0.1‰-10‰ is suggested. The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume.
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