| Name | protamine free base grade iv |
| Synonyms | Protamine HSDB 3251 PROTAMINE protamines Protamines UNII-72G3UY6T4N protamine from salmon protamine free base grade iv |
| CAS | 9012-00-4 |
| EINECS | 232-726-0 |
| Solubility | H2O: clear |
| Storage Condition | -20°C |
| Physical and Chemical Properties | White to light yellow powder with special taste. Heat resistance, 90min at 210 C still has antibacterial effect, so it is suitable for heating, in order to achieve preservation. The minimum inhibitory concentration was 70~400mg/ml in alkaline medium. In neutral and alkaline conditions, the heat resistant Bacillus, lactic acid bacteria, Staphylococcus aureus, mold and gram-negative bacteria have antibacterial effect, the pH value of 7~9 is the strongest, the heat stability (120 ℃,30min). With glycine, acetic acid, salt, vinegar, etc., combined with alkaline salts, can enhance the antibacterial effect. It has the effect of enhancing the elasticity of surimi products. Combined with seasoning has the effect of enhancing the flavor. But it can be combined with protein, salt, acidic polysaccharide and the like to be insoluble, and the effectiveness is reduced. Soluble in water, water-soluble ethanol, ethanol-insoluble. |
| WGK Germany | 3 |
| RTECS | UK9440000 |
is white to light yellow powder with special taste. Soluble in water, water-soluble ethanol, ethanol-insoluble. Heat-resistant, 90min at 210 ℃. Still has antibacterial effect. The minimum inhibitory concentration in alkaline medium was 70-400mg/mL. In the neutral and alkaline conditions, the heat resistant Bacillus, lactic acid bacteria, Staphylococcus aureus, mold and Gram negative bacteria have antibacterial effect, pH 7~9 when the strongest antibacterial effect. With glycine, acetic acid, salt, vinegar, etc., combined with alkaline salts, can enhance the antibacterial effect. It has the effect of enhancing the elasticity of surimi products. Combined with seasoning has the effect of enhancing the flavor.
The nucleic acid and basic protein contained in the fish White of the mature male fish of salmon, light red salmon, red salmon, catfish, trout, catfish, and so on, it is obtained by decomposition under acidic conditions followed by neutralization and subsequent purification.
can be used as a preservative, used in rice, fried noodles, bread, noodles and other starch foods. Can also be used in surimi products and seasoning. It can also be used in cake and paste food with sodium acetate, glycine, ethanol and so on.
| use | preservative. In Japan, it is used in starchy foods such as rice, Chinese noodles, fried noodles, steamed buns, bread, dumplings, etc., as well as surimi products and seasonings. It is used in cakes, paste foods, etc. after compounding with sodium acetate, glycine, ethanol, etc. |
| production method | salmon (salmon; Omcorhymchus keta), light sockeye (Omcorhymchus gorbuscha), sockeye (Omcorhymchus nerka), herring, trout, mackerel, bonito and other mature male fish The nucleic acid and alkaline protein contained in the white are decomposed and neutralized under acidic conditions. |
| toxic substance data | information provided by: pubchem.ncbi.nlm.nih.gov (external link) |