Flavourzyme application in protein hydrolysis customizing enzyme activity specifications

   Flavor enzymes are primarily made up of endonucleases and exopeptidases. Boasting robust protein-hydrolyzing capacity, these enzymes are capable of decomposing macromolecular proteins into small peptide fragments as well as free amino acids. They are extensively applied in the food industry, since they can notably enhance the flavor, taste and nutritional worth of food products.

1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;

2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.

3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.

4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.