| Customization: | Available |
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| CAS No.: | 9001-00-7 |
| Formula: | C39h66n2o29 |
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| Physical properties: White to light brownish-yellow amorphous powder. It is soluble in water, and its aqueous solution is colorless to pale yellow, sometimes with a milky white luster. It is insoluble in ethanol, chloroform and ether. It belongs to glycoprotein. The main principle of action is to hydrolyze polypeptides into low-molecular-weight peptides. It also has the function of hydrolyzing amide bonds and esters. The molecular weight is approximately 33,000, the pH value of the isoelectric point is 9.35, the optimal pH value is 6 to 8, and the optimal temperature is 55ºC. Solubility |
| Solubility It is soluble in water, and its aqueous solution is colorless to pale yellow, sometimes with a milky white luster. Insoluble in ethanol, chloroform and ether. |
| Stability White to light brownish-yellow amorphous powder. It is soluble in water, and its aqueous solution is colorless to pale yellow, sometimes with a milky white luster. It is insoluble in ethanol, chloroform and ether. It belongs to glycoprotein. The main principle of action is to hydrolyze polypeptides into low-molecular-weight peptides. It also has the function of hydrolyzing amide bonds and esters. The molecular weight is approximately 33,000, the pH value of the isoelectric point is 9.35, the optimal pH value is 6 to 8, and the optimal temperature is 55ºC. |
| Storage temperature: ? 20°C |
| Density 1.4±0.1 g/cm ³ |
It is mainly used for cold resistance in beer (hydrolyzing the protein in beer to avoid turbidity caused by refrigeration); Meat softening (hydrolyzing muscle protein and collagen to tenderize meat); Cereal pre-cooking preparation In the production of hydrolyzed proteins, as well as in bread, poultry, wine, etc. For those with a vitality unit of 400,000 units /g, the addition amount is approximately 0.8 to 1.2mg/kg. |
Enzyme preparations such as papain are widely used for meat tenderization and can also be used as a clarifying agent for beer |
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