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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...

Conzyme CAT200 is an extremely high concentrated liquid catalase preparation. It is specially developed to remove residual hydrogen peroxide and improve the last preparation prior to dyeing; it can largely reduce hazardous chemicals usage and save water.


Specification

Appearance

Liquid

Color

Brown

Odor

Slight fermentation odor

Enzymatic Activity

≥200,000 SCATU/mL(*) ;

Solubility

Soluble in water

CAS NO.
IUB NO.

9001-05-2
EC 1.11.1.6

 


Conzyme CAT200 Catalase

 

Conzyme CAT200 Catalase


 

 

Benefit
Complete removal of residual H2O2 in preparation for dyeing
Wide pH range, convenient in using
No damage of fabric
Reduced processing time
Reduced water consumption and effluent volme
Environmental-friendly & bio-degradation

 

 

Processing condition


Temperature

10-80°C, optimum20-50°C

pH

2.0-10.0, optimum6.0-8.0

Liquor ratio

5:1-20:1

Dosage

0.05-0.3% owg (after dilution)

Time

10-20 minutes

Inactivation

Raising temperature above 100°C for 10 minutes, or raising the pH above 12.0 for 10 minutes can inactivate Conzyme CAT completely.

 

Definition of unit


SCATU

1 unit of Catalase equals to the amount of enzyme which decompose 1μmol of hydrogen peroxide to water and oxygen at 30°C and pH7.0 in 1 min.

(*) Activity of the enzymes is expressed in SCATU/ml against an internal standard to ensure manufacturing lot-to-lot consistency. The enzyme activity value is not a measure for application performance. A detailed assay method is available upon request.

 

Storage
Should be stored in a dry place with temperature between 5-35°C

 

Packaging 
25kgs/drum; 30kgs/drum

 

Shelf life 
9-12 months, subject to storage condition.

 

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 mucous membrane of nose, 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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