Exopeptidase for Flavor/Taste Improvement or High Degree Protein Hydrolysis

The Flavor Improving Protease is produced by submerged fermentation of Aspergillus oryzae followed by purification, formulation and drying. It contains strong aminopeptidase activity that splits off the amino acids from N terminals and can be used for the debittering of protein hydrolysate, thorough hydrolysis of protein or preparation of bioactive polypeptide.

• Supplier: CD BioSciences Bio Sustainable
• Product #: IE-1374