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Xylanase Neutral Manufacturer Newgreen Xylanase Neutral Supplement
Product Description Xylan is the main component of wood fiber and non-wood fiber. During the pulping process, xylan partially dissolves, denatures and redeposits on the fiber surface. The use of xylanase in this process can remove some of the redeposited xylans. This enlarges the matrix pores, re... -
Starch sugar amylase -HTAA50L-Liquid High temperature alpha-amylase heat stable alpha amylase
Product Description Function Alpha-amylase is an enzyme that plays a key role in a series of biochemical reactions. Here is a brief introduction to the role of α-amylase: 1.Starch Digestion: Alpha-amylase plays an important role in the digestive system. It breaks down starch into smaller polys... -
Top quality Alpha-Galactosidase food grade CAS 9025-35-8 Alpha-Galactosidase powder
Product Description α-galactosidase is an enzyme belonging to the glycoside hydrolase family and is mainly involved in the hydrolysis of galactosidic bonds. The basic physical and chemical properties of enzymes are introduced below: 1.Physical properties: Molecular weight: The molecular weight of... -
Wholesale 2400GDU Organic Pineapple Extract Enzyme Bromelain Powder
Product Description Bromelain is a natural enzyme found primarily in the stems and fruits of pineapples. The following is an introduction to the physical and chemical properties of bromelain: Enzyme Properties: Bromelain belongs to a class of enzymes called proteases, which are primarily proteoly... -
Food Additive 99% tannase enzyme powder food grade CAS 9025-71-2 tannase enzyme
Product Description Tannase is an enzyme. It plays an important role in chemistry and biology. The following are some basic physical and chemical properties of tannase: 1.Reaction substrate: Tannase mainly acts on tannic acid and its derivatives. It hydrolyzes tannic acid molecules, breaking them... -
High Quality Food Additives Lipase Enzyme CAS 9001-62-1 Lipase Powder Enzyme Activity 100,000 u/g
Product Description Lipase is a type of catalytic enzyme that is mainly involved in the digestion and metabolism of fat in the body. Following are some important physical and chemical properties of lipase: 1.Physical properties: Lipases are usually single proteins with relatively large molecular ... -
Factory supply Neutral protease enzyme for tobacco industry reducing leaf cigarette protein content
Product Description Neutral protease is produced by Bacillus subtilis through deep liquid fermentation, ultrafiltration and other processes.It can catalyze the hydrolysis of protein to produce free amino acids and peptides in neutral or weak acid or alkaline environment. Due to the advantages of ... -
Factory supply food grade Acid protease enzyme powder for tobacco industry
Product Description Acid protease is a fine strain of aspergillus Niger through liquid deep fermentation, ultrafiltration and other processes refined, it can be in low PH conditions, through the internal and external cutting action to hydrolyze protein intosmall peptides and amino acids, preferen... -
Factory Supply Food grade glucose oxidase enzyme for baking enzymes
Product Description Food grade glucose oxidase enzyme for flour and baking additive Glucose Oxidase is produced by submerged fermentation of Aspergillus niger followed by purification, formulation and drying. The product is able to whiten flour, strengthen gluten and improve dough handling proper... -
Food grade xylanase enzyme used in baking industry yeast
Product Description xylanase enzymes is a xylanase which made from the strain of Bacillus subtilis. It is a kind of purified endo-bacteria-xylanase. It can be applied in the flour treatment for bread powder and steam bread powder production, and it can also be applied in the production of bread a... -
Food grade hemi cellulase enzyme hemicellulase CAS 9025-57-4 for baking milling
Product Description 1.Introduction: Hemi-Cellulase is produced by submerged fermentation of Trichoderma reesei followed by purification, formulation and drying. The product is used in baking to improve dough handling properties and sensory properties as well as product volume of baked products by...
