Rice is one of the main crops cultivated in the world. Except for some supply as daily diet, in which starch accounts for about 80% of the total weight of rice and protein only accounts for about 8%. But the rice residue contain the protein content is more than 40%, can be further improved on the comprehensive utilization by enzymes.
Bread is soft, moist and delicious when it's just out of the oven, but when it's placed for a long time, it becomes harder and harder, and gradually loses its original elasticity and wetness. Annzyme® Maltogenic amylase MAM100 can give the softness core during the preservation of bread and meet the elastic demand of the core.
Bioactive peptide is a peptide linked by two or more amino acids with physiological and biochemical active, which play an important role in human life. More and more functional research and application of bioactive peptide products in sports nutrition, health care, health care and other aspects shown a rapid growth trend. In this article we talk about the key point of the production of bioactive peptide.
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.
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.
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.
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.
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.
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.
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.