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  • Release time: 2020 - 10 - 13
    $45
    PRODUCT DESCRIPTION  Phospholipase SBE-02LI is produced by submerged fermentation of Aspergillus niger followed by purification, formulation and drying. Phospholipase is beneficial to dough handling properties, gluten strengthening and crumb texture. Therefore, it has been used in baking industry to improve dough stability, better crumb structure with better whiteness and crust luster, and increase volume of bread and steamed bun. If used together with xylanase, fungal α-amylase and glucose oxidase, it will contribute to the above improvements in a synergistic way. MECHANISM  &#...
  • Release time: 2020 - 10 - 13
    $45
    PRODUCT DESCRIPTION  Phospholipase SBE-02LI is produced by submerged fermentation of Aspergillus niger followed by purification, formulation and drying. Phospholipase is beneficial to dough handling properties, gluten strengthening and crumb texture. Therefore, it has been used in baking industry to improve dough stability, better crumb structure with better whiteness and crust luster, and increase volume of bread and steamed bun. If used together with xylanase, fungal α-amylase and glucose oxidase, it will contribute to the above improvements in a synergistic way. MECHANISM  &#...
  • Release time: 2020 - 10 - 13
    $45
    PRODUCT DESCRIPTION Fungal α-amylase is produced by submerged fermentation of Aspergillus Oryzae followed by purification and formulation. The product depolymerizes starch to produce oligosaccharides and a small amount of dextrin. The product performs well in flour correction and baking industry. MECHANISMFungal α-amylase is an endo type of α-amylase that hydrolyzes the α-1,4-glucosidic linkages of gelatinized starch and soluble dextrin randomly, giving rise to o oligosaccharides and a small amount of dextrin which is beneficial for flour correction, yeast growth and crumb structure as we...
  • Release time: 2020 - 10 - 13
    $45
    PRODUCT DESCRIPTION  Hemi-Cellulase SBE-02X is produced by submerged fermentation of Trichoderma reesei followed by purification, formulation and drying. The product is used in baking to improve dough handling properties and sensory properties as well as product volume of baked products by modifying the hemicellulose components in flour. MECHANISMHemicellulose comprises a group of heterogenous polysaccharides made up of hexose, pentose and their derivatives. The product is able to degrade hemicellulose polymers present in flour to produce oligomers and their building blocks, which co...

 

 

Introduction:
Nutrizyme SFE-041 is a complex enzyme through liquid fermentation and extraction technology. It was formulated by processing of silage fermentation, characteristics of ensilage, and its effect on productive performance of ruminants. It could improve silage fermentation properties to reduce the fiber content and improve the digestibility of feed materials.

 

Enzyme composition (U/G)


Ingredient

SFE-041

Cellulase

≥300

Xylanase

≥1,000

β-glucanase

≥1,500

Neutral protease

≥500

Mannanase

≥30

Glucose oxidase

≥20

 


Dosage: 
SFC-041 1000G/M.T.
SFC-041C 100-200G/M.T.

 

Application Effects:
Application results showed that this product could improve the nutritional value of corn stalk silage, and significantly increase the milk yield of dairy cow.

 

Ingredient

Corn stalks

Control group

Enzyme group

Smell

-

Sweet and sour

Sweet and sour

Color

-

Yellow green

Bright yellow green

pH

-

4.03

3.56

DM %

32.3

28.9

31.2

CP(%DM)

6.98

7.51

8.63

CF(%DM)

-

30.3

28.1

NDF(%DM)

60.11

53.04

43.12

ADF(%DM)

30.21

28.62

21.33

EE(%DM)

1.91

1.96

3.17

WSC(%DM)

21.33

4.01

7.94

Acetic acid (%DM)

-

5.72

2.34

Lactic acid (%DM)

-

3.44

8.25


Nutrizyme SFE-041

 

Functions & Benefits:

  1. Improve the silage quality, accelerate microbial propagation speed in ensilage, shorten fermentation time.

  2. Effectively soften and break straw fiber, reduce the loss of fermentation.

  3. Degrade the structure of plant cell wall, release the nutrients and increase the utilization rate of protein, carbohydrate and fat in feedstuff.

 

Package & Storage:
1.Packaging specification: 25KGS/Bag. 
2.The shelf life is 12 months under 20℃. 
3. Damp and insolation should be avoided. Store it in a cool, dry and ventilated place.

Safety:
Enzyme preparations belong to protein, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor

 

 

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