Aminopeptidase
Aminopeptidase (AP, EC 3.4.11.1), a kind of exopeptidase.
Small peptides in food industry are produced by hydrolysis of proteins, but these peptides taste bitter because of the occurrence of two much hydrophobic amino acids. Aminopeptidase can split such amino acids from peptides to decrease the bitterness of peptide products.
Functions
1. Debitter for hydrolyzed proteins
2. Aminopeptidase can be combined with protease and peptidase, cut amino acids at the N-terminal position of proteins and peptides, improve protein and polypeptide solubility, augment the flavor of hydrolyzed peptides.
3. Apply to nutrition food, health food, protein drinks and other soybean peptide products
Main applications
Cheese/ casein/ soy protein/ fish protein concentrate/ meats/ cured meat products / fish/ soy sauce/ sauce/ other seasonings/ cereals/ oilseeds/ corn gluten / cocoa/ dairy products/ beverages/ beer/ koji/ soy milk
Enzymology property
Specifications
|
Appearance |
Light yellow powder |
|
Enzyme Activity |
2,000 U/g 5,000 U/g |
Shelf Life & Storage
25℃, 12 months, enzyme activity remain≥90%.
Store in a dry and cool place, avoid toxic and hazardous materials. Seal up bag after each use.
Packaging
25 kg/bag, or as request.
