Flavourzyme
Flavourzyme
CAS:
Molecular Formula:
Flavourzyme - Names and Identifiers
| Name | Flavourzyme |
| Synonyms | flavourzyme Flavourzyme |
Flavourzyme - Physico-chemical Properties
| Solubility | Soluble in water |
| Appearance | Light yellow to brown powder |
| Storage Condition | 2-8℃ |
Flavourzyme - Reference
| Reference Show more | 1. Cao, Chuan, Bao, Jianqiang. Study on enzymatic hydrolysis of mussel protein by different enzymes [J]. Hunan Agricultural Sciences 2011(10):95-97. 2. Cao, Chuan, Bao, Jianqiang. Optimization of extraction parameters of mussel protein with protease by response surface methodology [J]. Shanxi Agricultural Sciences 2011(11):1196-1201. 3. Yu Jie, Yang Zhenguo, Xiong Xia Yu, etc. Study on the hydrolysis kinetics of oyster protein by complex enzymes [J]. Science and Technology of Food Industry, 2012, 33(020):142-144. 4. Cao Chuan, Zhu Wengang, Bao Jianqiang. Study on debittering and deodorization of enzymatic hydrolysate of mussel meat [J]. Jiangsu Agricultural Sciences, 2012, 040(002):216-218. 5. Cai Sha, He Jianjun, Shi Jianbin, etc. Study on enzymatic hydrolysis of silkworm pupa protein by flavourzyme [J]. Food industry, 2019, 040(001):158-163. 6. Liu Peiji, Cui Wenjia, Wang Wenliang, Gong Zhiqing, Yang Zhengyou. Maillard reaction improves the flavor of enzymatic hydrolysate of Lentinus edodes [J]. Food and Fermentation Industry, 2020,46(22):71-78. 7. [IF = 7.514] Wenmin Wu et al."Preparation process optimization of pig bone collagen peptide-calcium chelate using response surface methodology and its structural characterization and stability analysis."Food Chem. 2019 Jun;284:80 8. [IF=2.614] Feng Xue et al."Effects of high‐intensity ultrasound treatment on functional properties of plum (Pruni domesticae semen) seed protein isolate."J Sci Food Agr. 2018 Dec;98(15):5690-5699 9. [IF=7.514] Yue Zhang et al."Isolation, characterization and molecular docking of novel umami and umami-enhancing peptides from Ruditapes philippinarum."Food Chem. 2021 May;343:128522 10. [IF=3.167] Liu Bingtong et al."Identification and characterization of the peptides with calcium-binding capacity from tilapia (Oreochromis niloticus) skin gelatin enzymatic hydrolysates."J Food Sci. 2020 Jan;85(1):114-122 11. [IF=2.998] Chen Mengdi et al."Taste characteristics and umami mechanism of novel umami peptides and umami-enhancing peptides isolated from the hydrolysates of Sanhuang Chicken."Eur Food Res Technol. 2021 Jul;247(7):1633-1644 12. [IF=1.931] Yan Li et al."Optimization of Enzymatic Hydrolysis and Activated Carbon Adsorption for Producing High Fischer Ratio Peptides from Soy Protein."Int J Pept Res Ther. 2021 Jun;27(2):1363-1372 13. [IF=5.64] Shuai Luo et al."Analysis of the Formation of Sauce-Flavored Daqu Using Non-targeted Metabolomics."Front Microbiol. 2022 Mar 24;13:857966 14. [IF=4.813] Zhao Puying et al."Characterization and heterologous expression of a novel Co2 -dependent leucyl aminopeptidase Amp0279 originating from Lysinibacillus sphaericus."Appl Microbiol Biot. 2022 Feb;106(3):1139-1149 15. [IF=4.952] Jie Chen et al."A turn-on fluorescence biosensor for sensitive detection of carbaryl using flavourzyme-stabilized gold nanoclusters."Lwt Food Sci Technol. 2022 Mar;157:113099 16. [IF=1.73] Enhui Ge et al."Preventive effect of swim bladder hydrolysates on cyclophosphamide-induced ovarian injury in mice."Journal Of Obstetrics And Gynaecology Research. 2021 Dec 01 |
Flavourzyme - Trait
Light yellow solid powder.
Last Update：2023-08-16 21:32:38
Flavourzyme - Source
Aspergillus oryzae.
Last Update：2023-08-16 21:32:38
Flavourzyme - Vitality
≥20u/mg。
Last Update：2023-08-16 21:32:38
Flavourzyme - Optimum pH
7.5
Last Update：2023-08-16 21:32:38
Flavourzyme - Optimum temperature
50℃
Last Update：2023-08-16 21:32:38
Flavourzyme - Moisture
≤8.0%。
Last Update：2023-08-16 21:32:38
Flavourzyme - Reference Information
| Overview | flavor enzyme is the use of Aspergillus oryzae fermentation, through the advanced extraction process of microfiltration, ultrafiltration concentration, the drying technology is refined, and then some flavor substances are added to screen and compound the flavor enzyme. This flavor enzyme is natural and safe, and can be applied to the hydrolysis of various animal and plant proteins, the later flavor optimization, the removal of bitterness, the improvement of taste, the preparation of good flavor of animal and plant hydrolysis products, improve product quality, reduce costs. |
| Application characteristics | 1. Flavor enzyme contains two activities of endoprotease and exopeptidase, can be used to remove the low degree of hydrolysis product of the bitter peptide chain, its complete degradation into amino acids, can also be used for the complete hydrolysis of protein, improve and improve the flavor of the hydrolysate. 2. At a certain temperature, pH value and substrate concentration, the exonuclease in the flavor enzyme reacts with the bitter polypeptide protein in the hydrolysate of animals and plants to produce hydrolyzed animal protein (HAP) or hydrolysis of plant protein amino acid hydrolysate (HVP), then these Hydrolysates and amino acids together with reducing sugar Maillard reaction, resulting in a variety of different flavor of natural aroma and taste. 3, the use of flavor enzyme hydrolysis of animal protein after hydrolysis, hydrolysis, protein effective utilization rate of more than 90, its high amount of amino acids, flavor, strong, no bitter taste. 4. Enzyme preparation is a kind of biological protein, which will be inactivated after food processing, so it is safer for human body and has no toxic effect, and after the enzyme processing of meat food contains a lot of amino acid nutrients, is very beneficial to human health. |
| Working principle | at a certain temperature, pH value and concentration, the exonuclease in the flavor enzyme reacts with the bitter polypeptide protein in the initial hydrolysate of animals and plants to generate hydrolyzed animal protein (HAP) or hydrolyzed plant protein amino acid hydrolysate (HVP), these Hydrolysates and amino acids then react with reducing sugars to produce a variety of natural aromas and tastes with different flavors. |
| Use | biochemical research |
Last Update：2024-04-09 19:05:16
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Spot supply
Product Name: Flavourzyme Visit Supplier Webpage Request for quotationTel: 18301782025
Email: 3008007409@qq.com
Mobile: 18021002903
QQ: 3008007409
Wechat: 18301782025
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