产品中心

Product center

复合蛋白酶 BR,120u/mg

Compound proteinase

源叶
S10155
品牌 货号 产品规格 价格(RMB) 库存(上海) 北京 武汉 南京 购买数量
源叶 S10155-5g BR,120u/mg ¥50.00元 >10 3 - -
源叶 S10155-25g BR,120u/mg ¥180.00元 >10 6 - 2
源叶 S10155-100g BR,120u/mg ¥500.00元 9 - - -
源叶 S10155-500g BR,120u/mg ¥1210.00元 1 - - -
产品介绍 参考文献(42篇) 质检证书(COA) 摩尔浓度计算器 相关产品

产品介绍

本产品是一种针对动物蛋白水解的专用复合酶制剂,其主要由蛋白内切酶、外切酶和风味酶等组成,通过内切酶从中间切断蛋白质内部的肽链和外切酶从多肽链的未端切断释放出氨基酸,而风味酶对水解的苦味与风味起着优化作用,可广泛应用于动物蛋白如鸡猪牛等家禽肉类、骨类肉副产品、鱼虾蚌类等水海产品的蛋白水解,生产各种肉类香精、骨汤料、肉类及海产品的抽提物。

使用条件 :作用温度50℃;作用PH值7.5。

产品特点:

1、蛋白水解度高,最高可达60%以上,氨基态氮干含量超过2.5g/100g(干品)。
2、水解彻底,蛋白有效利用率超过75%。
3、酶水解的动物风味特征氨基酸高,即风味好、浓郁、无苦味。
4、完全避免酸碱法水解所带来的有害副产物。
外观: 浅棕色粉末
溶解性: 溶于水
储存条件: 2-8℃
注意: 部分产品我司仅能提供部分信息,我司不保证所提供信息的权威性,仅供客户参考交流研究之用。

参考文献(42篇)

37. [4.2] Shaoxiong Zhou et al."Low-Molecular-Weight Peptides Prepared from Hypsizygus marmoreus Exhibit Strong Antioxidant and Antibacterial Activities."MOLECULES.2024 Jan;29(14):3393 36. [8.5] Jing Guo et al."Preparation of umami peptides from chicken breast by batch coupled enzymatic hydrolysis and membrane separation mode and the taste mechanism of identified umami peptides."FOOD CHEMISTRY.2024 Jun;:139963 35. [IF=8.2] Jinxiang Xie et al."A novel angiotensin I-converting enzyme inhibitory peptide from walnut (Juglans sigillata) protein hydrolysates and its evaluation in Ang II-induced HUVECs and hypertensive rats."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES".2024 34. [IF=8.8] Weixiao Li et al."Insight into the solubilization mechanism of wheat gluten by protease modification from conformational change and molecular interaction perspective."FOOD CHEMISTRY".2024 Jul;447:138992 33. [IF=6.1] Chu-Li Wu et al."Novel Multitarget ACE Inhibitory Peptides from Bovine Colostrum Immunoglobulin G: Cellular Transport, Efficacy in Regulating Endothelial Dysfunction, and Network Pharmacology Studies."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY".2024;72(8) 32. [IF=8.2] Zexue Lin et al."Changing the ionic strength can regulate the resistant starch content of binary complex including starch and protein or its hydrolysates."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES".2024 Mar;262:129992 31. [IF=3.5] Qingqing Wang et al."Enhanced Enzymatic Production of Antioxidant Peptides from Carya cathayensis Cake Using an Enzymatic Membrane-Coupled Reactor."Processes.2024 Jan;12(1):2 30. [IF=8.2] Mengqian Xiang et al."Including protein hydrolysates during thermal processing mitigates the starch digestion of resulted starch-based binary matrix."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Feb;258:128976 29. [IF=4.6] Zonghui Sun et al."Bioactive Peptides from Ruditapes philippinarum Attenuate Hypertension and Cardiorenal Damage in Deoxycorticosterone Acetate–Salt Hypertensive Rats."MOLECULES.2023 Jan;28(22):7610 28. [IF=8.1] Cuihong Dai et al."Enrichment of resistant starch in starch-protein hydrolysate binary matrix by modulating pH during thermal processing."FOOD RESEARCH INTERNATIONAL.2023 Dec;174:113602 27. [IF=6] Jingheng Lv et al."Preparation, characterization and antioxidant effect of polypeptide mineral-chelate from Yanbian cattle bone."LWT-FOOD SCIENCE AND TECHNOLOGY.10.1016/j.lwt.2023.115353 26. [IF=3] Tong Chen et al."Trypsin Digestion Pretreatment of Kelp Samples and the Iodine Speciation Analysis of Iodate, Iodide, MIT, and DIT by HPLC-ICP-MS."Journal of Chemistry.2023;2023:5072070 25. [4.885] Zhang Mei et al."Phosphorylation modification of tilapia skin gelatin hydrolysate and identification and characterization of calcium-binding peptides."PROCESS BIOCHEMISTRY.2023 Apr;127:1 24. [5.561] Yuanping Zhang et al."Optimization and Molecular Mechanism of Novel α-Glucosidase Inhibitory Peptides Derived from Camellia Seed Cake through Enzymatic Hydrolysis."Foods.2023 Jan;12(2):393 23. [3.612] Zeyu Zhang et al."Changes in the physicochemical property and sensory quality of heat-processed beef flavour in the storage process."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.2022 Nov;: 22. [3.693] Zeyu Zhang et al."Changes in odorants and flavor profile of heat-processed beef flavor during storage."JOURNAL OF FOOD SCIENCE.2022 Nov;: 21. [IF=6.706] Jian Zhang et al."Immunomodulatory Effects of Chicken Broth and Histidine Dipeptides on the Cyclophosphamide-Induced Immunosuppression Mouse Model."Nutrients.2022 Jan;14(21):4491 20. [IF=9.231] Long He et al."Production and identification of dipeptidyl peptidase IV (DPP-IV) inhibitory peptides from discarded cowhide collagen."FOOD CHEMISTRY.2023 Mar;405:134793 19. [IF=6.706] Xiaopeng Sun et al."Positive Effect of a Pea–Clam Two-Peptide Composite on Hypertension and Organ Protection in Spontaneously Hypertensive Rats."Nutrients.2022 Jan;14(19):4069 18. [IF=8.022] Bingtong Liu et al."Protective effects of tilapia (Oreochromis niloticus) skin gelatin hydrolysates on osteoporosis rats induced by retinoic acid."Food Science and Human Wellness.2022 Nov;11:1500 17. [IF=4.35] Jinlun He et al."Purification and Characterization of a Novel Calcium-Binding Heptapeptide from the Hydrolysate of Tilapia Bone with Its Osteogenic Activity."Foods. 2022 Jan;11(3):468 16. [IF=4.24] Xiaohui Luo et al.The bioactive peptide screening from Torreya grandis meal protein hydrolysates.Food Biosci. 2021 Dec;44:101419 15. [IF=6.953] Yuntong Li et al.Improving the cold water swelling properties of oat starch by subcritical ethanol-water treatment.Int J Biol Macromol. 2022 Jan;194:594 14. [IF=2.998] Chen Mengdi et al."Taste characteristics and umami mechanism of novel umami peptides and umami-enhancing peptides isolated from the hydrolysates of Sanhuang Chicken."Eur Food Res Technol. 2021 Jul;247(7):1633-1644 13. [IF=3.167] Liu Bingtong et al."Identification and characterization of the peptides with calcium-binding capacity from tilapia (Oreochromis niloticus) skin gelatin enzymatic hydrolysates."J Food Sci. 2020 Jan;85(1):114-122 12. [IF=3.757] Lingling Liu et al."Novel peptides with α-glucosidase inhibitory activity from Changii Radix hydrolysates."Process Biochem. 2021 Dec;111:200 11. [IF=4.24] Fengjuan Jia et al."Extraction optimization and constipation-relieving activity of dietary fiber from Auricularia polytricha."Food Biosci. 2020 Feb;33:100506 10. [IF=5.645] Huiru Qiao et al."Enzymic polypeptide antioxidant activity and inhibitory activity on α-glucosidase and α-amylase from Paeonia ostii cake."Ind Crop Prod. 2020 Apr;146:112158 9. [IF=6.953] Min Zhang et al."Effect of rice protein hydrolysates on the short-term and long-term retrogradation of wheat starch."Int J Biol Macromol. 2020 Jul;155:1169 8. Bingtong, Liu, Zhuang Yongliang, and Sun Liping. "Identification and characterization of the peptides with calcium‐binding capacity from tilapia (Oreochromis niloticus) skin gelatin enzymatic hydrolysates." Journal of food science 85.1 (2020): 114-122.http 7. Zhang, Min, et al. "Effect of rice protein hydrolysates on the short-term and long-term retrogradation of wheat starch." International journal of biological macromolecules 155 (2020): 1169-1175.https://doi.org/10.1016/j.ijbiomac.2019.11.084 6. 范海茹, 李京, 许斌,等. 酶解豆粕制备鲜味肽内切酶筛选与工艺优化[J]. 食品工业, 2020, v.41;No.285(06):69-72. 5. 张如意, 徐光伟, 沈佩瑶,等. 酶解协同发酵改善蛋清蛋白起泡特性[J]. 美食研究, 2019(3). 4. 梁星欣,许英一,孟祥雯.苜蓿叶蛋白水解物对熟猪肉糜氧化稳定性的影响[J].食品工业,2017,38(11):99-102. 3. 张嘉雨, 曹越, 马文萱,等. 玉米浆中蛋白提取及酶解工艺[J]. 食品工业, 2019, v.40;No.272(05):100-102. 2. 李景, 王素英, 张思憨,等. 复合酶法水解豆粕制备ACE抑制肽[J]. 食品科学, 2012(9期):163-166. 1. 李锦 许伟 邵荣 等. 响应面法优化灰兜巴多肽脱色工艺[J]. 食品工业科技 2015(13):194-199+203.

质检证书(COA)

如何获取质检证书(COA)?
请输入货号和一个与之匹配的批号。
例如:
批号:C10000001 货号:A800001-25g
在货品标签上如何找到货号和批号?

摩尔浓度计算器

质量 (mg) = 浓度 (mM) x 体积 (mL) x 分子摩尔量 (g/mol)

=
×
×

相关产品