Yeast extractase

Product name:Yeast extractase

   a specialized yeast hydrolyzing enzyme developed by our company for the production process of enzymatically hydrolyzed yeast. In natural seasonings, yeast extracts occupy an important position. Yeast extracts (yeast extract or yeast extract) are amino acids, peptides, small-molecule proteins, nucleotides, and sugars obtained by hydrolysis of proteins and other substances in yeast cells. , vitamins and flavor compounds, it has the function of increasing freshness, flavoring and giving the food mellow, so that the product has a strong flavor and taste, widely used in soups, sauces, sauces, snack foods and meat products. In countries such as Europe, America and Japan, yeast extracts have been commonly used to replace meat hydrolysates or monosodium glutamate as daily condiments and as nutrient fillers in beef extracts.
Mechanism of action:
Yeast extractive enzyme is a compound enzyme made up of endonuclease, exozyme, flavor enzyme and phosphodiesterase. It has strong ability of enzymolysis on yeast and can be widely used in yeast extract production. The principle of enzymatic hydrolysis is the action of RNA and enzymes in yeast to produce 5′-nucleotides (RNTs), which produce the 5′-guanylic acid (GMP), the taste component, under the action of nucleases and decarboxylases. The conversion of S'-adenosine to 5'-inosinic acid (IMP) yields yeast extracts with a strong pleasing taste.
Conditions of Use:
Optimum temperature: 55°C
Optimal pH: 7.0
The optimum amount of enzyme must be determined according to the specific production conditions. For details, please contact us or inquire.
store:
It is recommended to protect from light in a cool, dry environment.
If storage is too long or the storage conditions are unfavorable, the enzyme activity will be reduced to different degrees; if the temperature and humidity are too high, it is necessary to increase the use amount when it is used.