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  • Platability is Critical on Enhancing the Flavor of Pet Food

    Platability is Critical on Enhancing the Flavor of Pet Food

    According to the "Chinese Pet Industry White Paper 2019" (Consumer Report), the total consumption of pets (dogs and cats) in Chinese cities and towns reaches 202.4 billion RMB in 2019. Pet industry grow fast in recently year in China, and pet food is the biggest part of this industry. In order to attract pet to food manufacturers pay more attention to the palatability and taste.

  • Application of Enzyme in Yeast Polysaccharide Deep Processing

    Application of Enzyme in Yeast Polysaccharide Deep Processing

    Yeast cell wall is “sandwich” structure,in order to make better utilization of yeast derivatives, Angel Special Enzyme Division develop complex enzyme SF408 used in the yeast deep-processing.

  • Enzymes help to realize flour standardization

    Enzymes help to realize flour standardization

    The quality of wheat flour is influenced by soil, season, climate, rainfall and other factors. In the baking industry, the quality of flour fluctuates greatly due to the different sources of flour. Baking enzymes can solve this problem very well. Angel Special Enzyme has a series of bakery enzymes and solution to solve this problem.

  • Effect of Enzyme Preparation on the Flavor of Yeast Extract

    Effect of Enzyme Preparation on the Flavor of Yeast Extract

    Yeast extract (YE) is an advanced natural condiment made from edible yeast, which degrade the protein and nucleic acid from yeast cells by different kinds of enzymes to produce a series of flavor substances.

  • Are you still confused about the four application problems on soybean proteolysis?

    Are you still confused about the four application problems on soybean proteolysis?

    Plant proteins, which account for 70% of the world's total protein supply, are an important source of protein for human use. In recent years, more and more studies have found that plant peptides (soybean, corn, wheat, etc.) have multiple biological functions, such as anti-cancer, antihypertensive, free radical scavenging and so on. How to treat plant proteins by selecting appropriate enzyme hydrolysis to get the functions has attracted much attention.

  • Applications of enzyme preparation in soybean protein processing

    Applications of enzyme preparation in soybean protein processing

    Soybean protein is the most widely used plant protein product in the food processing industry. Soybean protein can be processed by enzyme, therefore, many kinds of protein products with different properties can be produced.

  • Solutions for debittering of protease hydrolysis

    Solutions for debittering of protease hydrolysis

    Studies have shown that hydrolysates have health functions such as low antigenicity, blood pressure lowering, and cholesterol inhibition. However, proteins produce varying degrees of bitterness during enzymatic hydrolysis, limiting the application of protein hydrolysates in modern foods. Therefore, how to reduce the bitterness of protein hydrolysate becomes the main technical bottleneck for the development of protein hydrolysate into food.

  • Application of Annzyme baking enzyme in bread

    Application of Annzyme baking enzyme in bread

    Flour is the main raw material for baking products. Since the world's wheat grows in different soils, regions and seasons, the quality of wheat varies. The quality of flour plays a vital role in the final product. At present, how to stabilize the quality of flour and improve the quality of flour is the common demand of the flour industry.

  • Application of Enzyme in the Production of Collagen

    Application of Enzyme in the Production of Collagen

    What is collagen?
    Collagen is a kind of biological macromolecule, the main ingredient of connective tissue, which is widely found in the bones, skin, hair and blood vessels of animals. It plays the role of support, maintenance and repair of the body.

  • Application of Meat Enzymatic Hydrolysate in Savoury Flavor

    Application of Meat Enzymatic Hydrolysate in Savoury Flavor

    Enzyme plays the most important and key role in the production of savoury flavor. Angel's complex enzyme MF101 and FF104 can break down meat quickly with less bitter taste hydrolysate, enhance the flavor and retain the characteristic flavor.