Food Grade Exo-Peptidase or Flavor Improving Protease

The Flavor Improving Protease is produced through submerged fermentation of Aspergillus oryzae, followed by purification, formulation, and drying. This enzyme features exo-peptidase activity, which cleaves amino acids from the ends of peptide chains. It is useful for reducing bitterness in protein hydrolysates and enhancing flavor profiles. Additionally, the enzyme can be employed to increase the degree of hydrolysis (DH) during protein processing or in the preparation of bioactive polypeptides.

• Supplier: CD BioSciences Bio Sustainable
• Product #: IE-1233