Flavor-enhancing exopeptidase for Fish-derived ingredients

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Cat No.

EXTZ-794

Description

This flavor-enhancing exopeptidase is a complex of fungal proteases and peptidases used to hydrolyze proteins under neutral or slightly acidic conditions. It is produced through the fermentation of Aspergillus oryzae and possesses both endopeptidase and exopeptidase activities. This enzyme can be used to remove the bitterness from low-hydrolysis-degree products—bitter protein hydrolysates—while also serving to thoroughly hydrolyze proteins, thereby enhancing and improving the flavor of the hydrolysate.

Applications

Meat, poultry, seafood, and prepared foods.

Appearance

Brown liquid

Activity

≥500 U/g

CAS_No

9001-61-0

Storage

0-10 °C (32-50 °F)

Chemical Name

Aminopeptidase (aep)

Density

1.27 g/mL

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Project Description:

For research and industrial use only. Not intended for personal medicinal use. Certain food-grade products are suitable for formulation development in food and related applications.

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