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Daily Chemicals
SUNWAY
Description
Proteases, also known as peptidases or proteinases, are enzymes that catalyze the hydrolysis of peptide bonds in proteins and peptides. These enzymes play crucial roles in various biological processes, including digestion, protein turnover, and regulation of cellular functions. In industrial applications, proteases are widely used in food processing, detergent formulation, pharmaceuticals, and biotechnology.
Our company specializes in producing proteases used in food applications. These include: Soybean Protein Hydrolyzing Enzyme, Enzyme for Soy Peptide Production, Soybean Protein Modification Enzyme, Chicken Liver Hydrolyzing Enzyme, Meat Protein Hydrolyzing Enzyme, Fish Collagen Protein Hydrolyzing Enzyme, Bone Protein Hydrolyzing Enzyme, Seafood Hydrolyzing Enzyme, Yeast Protein Hydrolyzing Enzyme and Leather Depilation Enzyme.
In food processing, proteases are utilized to improve flavor, texture, and nutritional value, as well as to facilitate protein extraction and hydrolysis.
Specification：
| Soybean Protein Hydrolyzing Enzyme | Brown powder and Light brown powder |
| Enzyme for Soy Peptide Production | Brown powder |
| Soybean Protein Modification Enzyme | Light brown powder |
| Chicken Liver Hydrolyzing Enzyme | Brown powder |
| Meat Protein Hydrolyzing Enzyme | Brown powder |
| Fish Collagen Protein Hydrolyzing Enzyme | Light yellow powder |
| Bone Protein Hydrolyzing Enzyme | Light brown powder |
| Seafood Hydrolyzing Enzyme | Brown yellow powder |
| Yeast Protein Hydrolyzing Enzyme | Brown powder |
| Leather Depilation Enzyme | Light yellow or yellowish brown powder; Yellowish brown liquid |
Application:
Proteolytic enzymes are used as food additives primarily for their ability to break down proteins into smaller peptides and amino acids, thereby improving the texture, flavor, and digestibility of food products. These enzymes play a crucial role in the food industry by aiding in the tenderization of meat, the clarification of juices and wines, the modification of dough properties, and the production of various dairy products.
Description
Proteases, also known as peptidases or proteinases, are enzymes that catalyze the hydrolysis of peptide bonds in proteins and peptides. These enzymes play crucial roles in various biological processes, including digestion, protein turnover, and regulation of cellular functions. In industrial applications, proteases are widely used in food processing, detergent formulation, pharmaceuticals, and biotechnology.
Our company specializes in producing proteases used in food applications. These include: Soybean Protein Hydrolyzing Enzyme, Enzyme for Soy Peptide Production, Soybean Protein Modification Enzyme, Chicken Liver Hydrolyzing Enzyme, Meat Protein Hydrolyzing Enzyme, Fish Collagen Protein Hydrolyzing Enzyme, Bone Protein Hydrolyzing Enzyme, Seafood Hydrolyzing Enzyme, Yeast Protein Hydrolyzing Enzyme and Leather Depilation Enzyme.
In food processing, proteases are utilized to improve flavor, texture, and nutritional value, as well as to facilitate protein extraction and hydrolysis.
Specification：
| Soybean Protein Hydrolyzing Enzyme | Brown powder and Light brown powder |
| Enzyme for Soy Peptide Production | Brown powder |
| Soybean Protein Modification Enzyme | Light brown powder |
| Chicken Liver Hydrolyzing Enzyme | Brown powder |
| Meat Protein Hydrolyzing Enzyme | Brown powder |
| Fish Collagen Protein Hydrolyzing Enzyme | Light yellow powder |
| Bone Protein Hydrolyzing Enzyme | Light brown powder |
| Seafood Hydrolyzing Enzyme | Brown yellow powder |
| Yeast Protein Hydrolyzing Enzyme | Brown powder |
| Leather Depilation Enzyme | Light yellow or yellowish brown powder; Yellowish brown liquid |
Application:
Proteolytic enzymes are used as food additives primarily for their ability to break down proteins into smaller peptides and amino acids, thereby improving the texture, flavor, and digestibility of food products. These enzymes play a crucial role in the food industry by aiding in the tenderization of meat, the clarification of juices and wines, the modification of dough properties, and the production of various dairy products.
