Glutaminase – boosting the quality of zero-added soy sauce
Zero-added soy sauce refers to the selection of 100% natural grain as raw materials, in the production process of the whole closed without adding any food additives, the use of advanced brewing technology, to bring consumers safe, healthy and nutritious condiments, however, no-added soy sauce there is a lack of freshness, salty and astringent, the taste is not enough to harmonize the taste of the thin flavor and retention of the mouth for a short period of time and other shortcomings.
Studies have shown that a one-time addition of 0.01% glutaminase to soy sauce mash at the beginning of soy sauce fermentation can increase the glutamic acid content of soy sauce by 45% and reduce pyroglutamic acid by 68%, while indicators such as amino nitrogen, total nitrogen, total acid and salt are not affected. Sensory aspects, the freshness and comprehensive coordination of soy sauce has been significantly improved, salty and bitter taste has been better faded, without the need to add other freshness-enhancing food additives, soy sauce taste will be more beautiful and more fresh, so that the quality of zero-additive soy sauce to rise to a new level.
Protease Complex —– Collagen Maker
As we all know, eating more pig’s feet can beautify the skin, that’s because pig’s feet contain a lot of collagen. Collagen is a biologically active polymer substance with a molecular weight of less than 1,000 daltons, and is a white, opaque, unbranched fibrous protein. It can replenish the nutrients needed by all layers of the skin, enhance the collagen activity in the skin, moisturize the skin, delay aging, beautify the skin, eliminate wrinkles, and nourish the hair and other effects.
Collagen is made from protein-rich plants and animals, enzymatically digested by protease, especially complex protease, under mild conditions, and then prepared by separation, purification, and drying (no drying is required for liquid products). At present, the enzymatic preparation of collagen has largely replaced the traditional hydrochloric acid hydrolysis, which has become the main method of collagen production and preparation today, and is the new creator of collagen.
Glucose oxidase —– good helper for baking
Baking is an indispensable step in the production of bread and cake products. After a series of chemical changes such as pasteurization of starch and denaturation of proteins after baking, bread and cake reach the purpose of maturation. In life, people choose bread in the cake store, in addition to focusing on the date of production, more should be the appearance of the product, to see whether the product volume is large enough, whether the texture is soft.
In baking production, adding an appropriate amount of glucose oxidase in the dough rising stage can increase the strength of the dough, improve the mechanical tolerance, the final rise to obtain a relatively dry skin, improve the crispness of the skin and other functions, which is a good helper to obtain high-quality bakery products.
Glucose Oxidase
Glucose oxidase (GOD) is produced by the fermentation of Aspergillus niger and belongs to a kind of biological oxidant, the mechanism of action is: the oxidation of glucose oxidase produces H2O2, which oxidizes the hydrophobic group (—SH) in the dough, causing it to form a disulfide bond (S—S), which enhances the gluten network and strengthens the gluten, thus achieving the effect of improving the dough. It was proved that GOD, as a new type of flour gluten strengthener, had different degrees of improvement effects on wheat flour’s data reflecting the characteristics of flour such as stabilization time, formation time, and degree of weakening. Meanwhile, Glucose Oxidase, by virtue of its excellent natural properties, can replace various chemical additives such as potassium bromate, which is classified as a carcinogen by the International Agency for Research on Cancer (IARC).
Lipase
Lipase is a triglyceride hydrolase that catalyzes the hydrolysis of natural substrate fats and oils to produce fatty acids, glycerol, and triglyceride mono- or di-esters. Flour contains 1% to 2% lipids, and most of them are triglycerides, which can be degraded by lipase to produce free fatty acids, glycerol monoesters and glycerol diesters. Therefore, the addition of lipase can obtain the improvement effect of emulsifier on dough. In noodle processing, by the action of this enzyme, the natural lipids in the flour can be modified to form a lipid, straight-chain starch complex, thus preventing the phenomenon of exudation of straight-chain starch during swelling and cooking.
Xylanase
β-1,4-Xylanase is able to act on the xylan main chain in an endo-cleaving manner to produce xylo-oligosaccharides of different lengths and a small amount of xylose, and it is the most important enzyme in the xylan-degrading enzyme family. No research report on the application of xylanase to noodle processing has been found, but because xylanase can hydrolyze pentosans, increase the water solubility of non-starch polysaccharides, and decrease their binding force to water, this can release a large amount of bound water. This water can be supplied to starch and gluten to form a better gluten network structure, improve the mechanical processing properties of dough, and improve the quality of noodles.
Role of Acid Protease in Alcoholic Fermentation
Acid protease is refined from Aspergillus niger excellent strain by fermentation, it can effectively hydrolyze protein under low PH conditions, widely used in alcohol, liquor, beer, brewing, food processing, feed additive, leather processing and other industries.
Acid protease action product is amino acid, is the best yeast growth of nutrients and fermentation promoter. In addition to a large amount of starch in corn raw materials, there is also a certain amount of crude protein and starch closely combined, affecting the hydrolysis speed of starch. Adding acid protease in the fermentation process, through the hydrolysis of protein, so that some difficult to hydrolyze starch release, for amylase saccharification to create conditions, but also for the fermentation of yeast to provide richer nutrition.
Specifically, acid protease has the following enzymatic functions in the alcoholic fermentation process:
1 Promote the dissolution of raw material particles
Acid protease is highly soluble in the particulate matter of winemaking raw materials, which creates favorable conditions for saccharification and fermentation. Acid protease in addition to its own particulate matter has a dissolving effect, and can be adsorbed α-amylase has a role in the dissolution, so that the saccharification fermentation can be carried out smoothly.
2 Favorable to microbial proliferation
The acidic protease of mold has an important role in microbial proliferation. Because it decomposes and produces L-amino acids, which can be directly extracted and utilized by microorganisms. In alcoholic fermentation, the addition of acid protease makes the protein in the raw material better decomposed, provides more free amino acids for the yeast, and shortens the fermentation time.
3Promoting alcohol fermentation
Acid protease promotes alcoholic fermentation because it increases the level of FAN in the mash, promotes the growth and reproduction of yeast, and reduces substrate loss and energy consumption caused by the bacteria used to synthesize amino acids and the like.
4 Effect on fermentation mash viscosity
Acid protease has a certain effect on the viscosity of the fermentation mash, and studies have shown that an increase in the amount of acid protease increases the viscosity of the fermentation mash is significantly reduced. As the viscosity of the fermentation mash is reduced, the pump efficiency and the effect of plate heat exchange and cooling can be improved, and the separation effect of hydraulic filtration of lees after distillation can be improved.
5 Provide raw aroma precursor substances and flavor substances
Acid protease in the acidic environment of brewing, the raw material protein hydrolysis into amino acids, amino acids are the precursor substances for the generation of flavor components of white wine.
6Degradation of yeast protein body
Acid protease can effectively decompose the yeast protein, and has the ability to decompose the dead yeast body, but does not work on the live yeast. A large number of dead yeast is acid protease decomposition, both good microbial nutrients, but also effectively provide precursor substances for white wine flavor components.
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| Compound Glucoamylase | 9032-08-0 |
| Pullulanase | 9075-68-7 |
| Xylanase | 37278-89-0 |
| Cellulase | 9012-54-8 |
| Naringinase | 9068-31-9 |
| β-Amylase | 9000-91-3 |
| Glucose oxidase | 9001-37-0 |
| alpha-Amylase | 9000-90-2 |
| Pectinase | 9032-75-1 |
| Peroxidase | 9003-99-0 |
| Lipase | 9001-62-1 |
| Catalase | 9001-05-2 |
| TANNASE | 9025-71-2 |
| Elastase | 39445-21-1 |
| Urease | 9002-13-5 |
| DEXTRANASE | 9025-70-1 |
| L-Lactic dehydrogenase | 9001-60-9 |
| Dehydrogenase malate | 9001-64-3 |
| Cholesterol oxidase | 9028-76-6 |