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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 PRA (acid protease) is made from Aspergillus nigerthrough fermentation and extraction technology. 
Nutrizyme PRN (neutral protease) is made from Bacillus subtilisthrough fermentation and extraction technology. 
Proteases are very important in digestion, which can hydrolyze long protein chains into short peptides and amino acids, promote animals to digest proteins of feedstaff. According to different pH of catalyzing reaction, proteases can be classified as acid proteases, neutral proteases, and basic (alkaline) proteases.

 

DEFINITION OF UNIT:
1 unit of Acid Protease equals to the amount of enzyme, which hydrolyzes casein to get 1 μg of tyrosine in 1 min, at 40℃ and pH 3.0.
1 unit of Neutral Protease equals to the amount of enzyme, which hydrolyzes casein to get 1 μg of tyrosine in 1 min, at 30℃ and pH 7.2.

 

EnzymE Activity: 
Acid Protease ≥60,000u/g
Neutral Protease ≥50,000u/g

 

Appearance: Brown Powder

 

Enzyme propertie:

Nutrizyme PRA


Nutrizyme PRA


 

 

DOSAGE:
Acid protease: 10-25G/MT of complete feed; or add according to the formulations of various ingredients. Dilute the concentrated enzyme before use. 
Neutral protease: 10-15G/MT of complete feed; or add according to the formulations of various ingredients. Dilute the concentrated enzyme before use.

 

FUNCTIONS & BENEFITS

  1. Hydrolyzed proteins in feed effectively, improve protein digestion of animals.

  2. Complement the shortage of endogenous digestive enzymes, reduce the risk of diarrhea, and promote animal growth performance.

 

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

 

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