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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  DL10 is a liquid high concentrated acid cellulase preparation. 
It is specially developed for fabric and garment biopolishing. It improves the handfeel and appearance of fabrics and permanently reduces the tendency of pilling. It is especially suitable for the finishing processes of cellulosic fabrics made of cotton, linen, viscose or lyocell.

Specification

Appearance

Liquid

Color

Brown

Odor

Slight fermentation odor

Enzymatic Activity

CMC: ≥9,100u/mL(*) ;

Solubility

Soluble in water

CAS NO.
IUB NO.

9012-54-8
EC 3.2.1.4

 


 

Conzyme DL 10 Acid cellulase

Conzyme DL 10 Acid cellulase

Conzyme DL 10 Acid cellulase

 

 

Benefit
Excellent bio-polishing effect 
Clean and even fabric surface 
Softer handfeel
Brighter colors
Environmental-friendly & bio-degradation

 

Processing condition

Temperature

45-60℃, optimum55℃

pH

4.5-5.0, optimum4.8

Liquor ratio

5:1-20:1

Dosage

Fabric:0.3-0.5% owg

Time

30-60 minutes

Inactivation

Raising temperature above 80℃ for 10 minutes, or raising the pH above 8.0 for 10 minutes can inactivate Conzyme DL 10 completely.

 

Definition of unit


CMC

1 unit of CMCase equals to the amount of enzyme, which hydrolyzes CMC-Na to get 1 μg of reducing sugar (in glucose) in 1 minute. at 50℃ and pH4.8.

(*) Activity of the enzymes is expressed in CMCu/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℃.

 

Packaging 
25kgs/drum; 30kgs/drum

 

Shelf life 
6-9 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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