{"id":7337,"date":"2024-09-23T11:52:26","date_gmt":"2024-09-23T11:52:26","guid":{"rendered":"https:\/\/longchangchemical.com\/?p=7337"},"modified":"2024-09-28T11:49:46","modified_gmt":"2024-09-28T11:49:46","slug":"application-of-enzymes-in-food-baking","status":"publish","type":"post","link":"https:\/\/longchangchemical.com\/hu\/application-of-enzymes-in-food-baking\/","title":{"rendered":"Az enzimek alkalmaz\u00e1sa az \u00e9lelmiszers\u00fct\u00e9sben"},"content":{"rendered":"

Az enzimek alkalmaz\u00e1sa az \u00e9lelmiszers\u00fct\u00e9sben<\/strong><\/h2>\n

A tudom\u00e1ny \u00e9s a technol\u00f3gia fejl\u0151d\u00e9s\u00e9vel az enzimeket m\u00e1r nem csak a textiliparban, a vegyiparban, a mos\u00f3szer- \u00e9s takarm\u00e1nyiparban haszn\u00e1lj\u00e1k. Napjainkban az \u00e9lelmiszer-feldolgoz\u00e1sban haszn\u00e1lt enzimek sz\u00e9les k\u00f6rben elterjedtek, \u00e9s az enzimpiac egyharmad\u00e1t teszik ki. Az \u00e9lelmiszeripari alkalmaz\u00e1s b\u0151v\u00fcl\u00e9se f\u0151k\u00e9nt az \u00e9lelmiszer-s\u00fct\u00e9shez kapcsol\u00f3dik, amely az enzimek gazdag v\u00e1laszt\u00e9k\u00e1t foglalja mag\u00e1ban.<\/p>\n

A s\u00fct\u00e9sben \u00e1ltal\u00e1nosan haszn\u00e1lt enzimek
\nalfa;-Amil\u00e1z: Ez teszi lehet\u0151v\u00e9, hogy a t\u00e9szta a keleszt\u00e9s sor\u00e1n folyamatosan termeljen dextrint \u00e9s mal\u00e1tacukrot, amely azt\u00e1n gl\u00fck\u00f3zz\u00e1 alakul, amely az erjed\u00e9s sor\u00e1n az \u00e9leszt\u0151 forr\u00e1sak\u00e9nt szolg\u00e1l. Ezenk\u00edv\u00fcl az \u03b1-amil\u00e1z hat\u00e1s\u00e1ra a kem\u00e9ny\u00edt\u0151molekul\u00e1k kisebbek lesznek, ami megk\u00f6nny\u00edti a \u03b2-amil\u00e1z m\u0171k\u00f6d\u00e9s\u00e9t. \u00c1ltal\u00e1noss\u00e1gban elmondhat\u00f3, hogy az \u03b1-amil\u00e1z optim\u00e1lis adagja 0,05 g\/kg. Ha az \u03b1-amil\u00e1z aktivit\u00e1sa t\u00fal magas, a t\u00falzott kem\u00e9ny\u00edt\u0151-hidrol\u00edzis az el\u0151s\u00fct\u00e9s sor\u00e1n a keny\u00e9r ragad\u00f3sabb\u00e1 \u00e9s kisebb t\u00e9rfogat\u00fav\u00e1 v\u00e1lik. A gomb\u00e1s \u03b1;-amil\u00e1z 75 \u2103-on inaktiv\u00e1l\u00f3dik, \u00edgy nem id\u00e9zi el\u0151 a fenti helyzetet, \u00e9s k\u00e9tszeres\u00e9re n\u00f6veli a keny\u00e9r eltarthat\u00f3s\u00e1gi idej\u00e9t.<\/p>\n

Prote\u00e1z: a megfelel\u0151 mennyis\u00e9g\u0171 prote\u00e1z hozz\u00e1ad\u00e1s\u00e1val a feh\u00e9rje egy r\u00e9sze aminosavakk\u00e1 hidroliz\u00e1lhat\u00f3, ami nemcsak az \u00e9leszt\u0151 n\u00f6veked\u00e9s\u00e9t \u00e9s a CO2 termel\u00e9s\u00e9t seg\u00edtheti el\u0151, hanem el\u0151seg\u00edtheti a t\u00e9szta l\u00e1gyul\u00e1s\u00e1t, fokozhatja a duktilit\u00e1st, ler\u00f6vid\u00edtheti a t\u00e9szta erjed\u00e9si idej\u00e9t, jav\u00edthatja a s\u00fct\u00e9s min\u0151s\u00e9g\u00e9t, megakad\u00e1lyozhatja a keny\u00e9r \u00f6reged\u00e9s\u00e9t, \u00e9s meghosszabb\u00edthatja az eltarthat\u00f3s\u00e1gi id\u0151 frissess\u00e9g\u00e9t. A t\u00fal sok azonban cs\u00f6kkenti a t\u00e9szta leveg\u0151ztet\u00e9si k\u00e9pess\u00e9g\u00e9t.<\/p>\n

Gl\u00fck\u00f3z-oxid\u00e1z: Jelent\u0151sen jav\u00edtja a liszt tulajdons\u00e1gait, szak\u00edt\u00f3- \u00e9s paszt\u00e1z\u00e1si tulajdons\u00e1gait, ez\u00e1ltal n\u00f6veli a glut\u00e9nszil\u00e1rds\u00e1got, a szak\u00edt\u00f3szil\u00e1rds\u00e1got \u00e9s a maxim\u00e1lis viszkozit\u00e1st.<\/p>\n

Zs\u00edroxid\u00e1zok: oxid\u00e1lj\u00e1k \u00e9s bontj\u00e1k a lisztben l\u00e9v\u0151 tel\u00edtetlen zs\u00edrsavakat, hogy arom\u00e1s \u00edz\u0171 karbonilvegy\u00fcleteket \u00e1ll\u00edtsanak el\u0151 a keny\u00e9r \u00edz\u00e9nek fokoz\u00e1sa \u00e9rdek\u00e9ben, \u00e9s oxid\u00e1lj\u00e1k a lisztben term\u00e9szetesen jelen l\u00e9v\u0151 karotinoidokat a liszt feh\u00e9r\u00edt\u00e9se \u00e9rdek\u00e9ben.<\/p>\n

Hemicellul\u00e1z: Ez k\u00e9pes lebontani az oldhatatlan pentoz\u00e1nt, amely a p\u00e9k\u00e1ru t\u00e9rfogat\u00e1nak cs\u00f6kken\u00e9s\u00e9t okozza, oldhat\u00f3 pentoz\u00e1nn\u00e1, amely seg\u00edt a p\u00e9k\u00e1ru t\u00e9rfogat\u00e1nak n\u00f6vel\u00e9s\u00e9ben, \u00e9s jav\u00edtja a t\u00e9szta mechanikai tulajdons\u00e1gait \u00e9s a gyors t\u00e1gul\u00e1s teljes\u00edtm\u00e9ny\u00e9t a s\u00fct\u0151ben, hogy nagyobb t\u00e9rfogat\u00fa, er\u0151sebb l\u00e1gys\u00e1g\u00fa \u00e9s hosszabb eltarthat\u00f3s\u00e1g\u00fa p\u00e9k\u00e1rut kapjunk.<\/p>\n

 <\/p>\n

Racion\u00e1lis felhaszn\u00e1l\u00e1s
\nB\u00e1r az emberi eg\u00e9szs\u00e9gre nem k\u00e1ros, ha t\u00fal sok enzimk\u00e9sz\u00edtm\u00e9nyt adunk a liszthez, ez befoly\u00e1solja a liszt min\u0151s\u00e9g\u00e9t, a t\u00e9szt\u00e1t sz\u00e1raz vagy kem\u00e9ny t\u00e9szt\u00e1v\u00e1 teszi, vagy ak\u00e1r a t\u00e9szta \u00f6sszeomlik, ami s\u00falyosan befoly\u00e1solja az \u00e9lelmiszer min\u0151s\u00e9g\u00e9t.<\/p>\n

Ami azt illeti, a keny\u00e9rjav\u00edt\u00f3 szerepe a keny\u00e9ren a fenti \u00f6sszetev\u0151k \u00e1tfog\u00f3 \u00e9s szinergikus hat\u00e1sa, az \u00f6sszetev\u0151k szinergikus \u00e9s \u00e1tfog\u00f3 hat\u00e1sa r\u00e9v\u00e9n, hogy el\u00e9rj\u00e9k a keny\u00e9r szervezet\u00e9nek jav\u00edt\u00e1s\u00e1t, hogy n\u00f6velj\u00e9k a keny\u00e9r mennyis\u00e9g\u00e9t \u00e9s el\u0151seg\u00edts\u00e9k a keny\u00e9r megjelen\u00e9s\u00e9t, hogy el\u00e9rj\u00e9k a keny\u00e9r min\u0151s\u00e9g\u00e9nek n\u00f6vel\u00e9s\u00e9t. Mindenf\u00e9le jav\u00edt\u00f3szer hozz\u00e1ad\u00e1sa a b\u00fazaliszthez egy bizonyos ar\u00e1ny szerint, \u00e9s egyenletesen, tudom\u00e1nyos m\u00f3don keveri \u0151ket, jobb jav\u00edt\u00f3 hat\u00e1st fog j\u00e1tszani, mint az egyszeri felhaszn\u00e1l\u00e1s.<\/p>\n

\u00daj biol\u00f3giai enzimek \u00faj alkalmaz\u00e1sa sz\u00f3jafeh\u00e9rje italokban<\/p>\n

A n\u00f6v\u00e9nyi feh\u00e9rjeital a n\u00f6v\u00e9nyi di\u00f3f\u00e9l\u00e9kre, p\u00e9pre, di\u00f3f\u00e9l\u00e9kre \u00e9s sz\u00f3jababra \u00e9s egy\u00e9b nyersanyagokra (p\u00e9ld\u00e1ul sz\u00f3jabab, f\u00f6ldimogyor\u00f3, mandula, di\u00f3, di\u00f3, k\u00f3kuszdi\u00f3 stb.) utal, feldolgoz\u00e1s, kever\u00e9s, majd nagynyom\u00e1s\u00fa steriliz\u00e1l\u00e1s vagy aszeptikus csomagol\u00e1s ut\u00e1n tejes italok.<\/p>\n

A k\u00fcl\u00f6nb\u00f6z\u0151 feldolgoz\u00e1si nyersanyagok szerint a n\u00f6v\u00e9nyi feh\u00e9rjeitalok sz\u00f3jatejes italokra, k\u00f3kusztejes (gy\u00fcm\u00f6lcsl\u00e9) italokra, mandulatejes (harmatos) italokra, egy\u00e9b n\u00f6v\u00e9nyi feh\u00e9rjeitalokra (pl. di\u00f3, f\u00f6ldimogyor\u00f3, t\u00f6kmag stb.) oszthat\u00f3k. Az elm\u00falt \u00e9vekben a term\u00e9szetes \u00e9s z\u00f6ld eg\u00e9szs\u00e9g\u00fcgyi italok gyorsan emelkedtek, \u00e9s a n\u00f6v\u00e9nyi feh\u00e9rjeitalok az italpiac egyik er\u0151ss\u00e9g\u00e9v\u00e9 v\u00e1ltak. A n\u00f6v\u00e9nyi feh\u00e9rjeitalok pedig biztons\u00e1gos, t\u00e1pl\u00e1l\u00f3, eg\u00e9szs\u00e9ges koncepci\u00f3jukkal fokozatosan a piac \u00faj kedvenceiv\u00e9 v\u00e1ltak, a fogyaszt\u00f3k \u00e1ltal kedvelt \u00e9s keresett italokk\u00e1.<\/p>\n

Jelenleg a k\u00ednai n\u00f6v\u00e9nyi feh\u00e9rjeital-ipar nagys\u00e1grendje k\u00f6zel 100 milli\u00e1rd, \u00e9ves n\u00f6veked\u00e9si \u00fctem 20%-30%, a piaci kapacit\u00e1s gyorsan n\u00f6vekszik, de a hazai n\u00f6v\u00e9nyi feh\u00e9rjeital term\u00e9kkateg\u00f3ri\u00e1k sz\u00e1ma viszonylag kicsi, az \u00edz viszonylag egys\u00e9ges, a term\u00e9k els\u0151dleges fejleszt\u00e9si szakasz\u00e1ban, az Egyes\u00fclt \u00c1llamokhoz k\u00e9pest a hazai n\u00f6v\u00e9nyi feh\u00e9rjeitalok m\u00e9g nem jelentek meg nagy mennyis\u00e9gben kiv\u00e1l\u00f3 min\u0151s\u00e9g\u0171 \u00e9s funkcionaliz\u00e1lt term\u00e9kek.<\/p>\n

A sz\u00f3jatej ital, mint a legkor\u00e1bbi fejleszt\u00e9s is az egyik legsz\u00e9lesebb k\u00f6rben elfogadott italok a piacon, a sz\u00f3jabab n\u00f6v\u00e9nyi feh\u00e9rje ital gy\u00e1rt\u00e1si rendszer, az enzimtechnol\u00f3giai technol\u00f3gia haszn\u00e1lata a n\u00f6v\u00e9nyi feh\u00e9rj\u00e9k hidrol\u00edzis\u00e9re, \u00edgy a legt\u00f6bb feh\u00e9rje, zs\u00edr, cellul\u00f3z \u00e9s egy\u00e9b \u00f6sszetev\u0151k sz\u00f3jabab hidroliz\u00e1ltak bizonyos m\u00e9rt\u00e9kig, kis molekul\u00e1j\u00fa feh\u00e9rj\u00e9k, akt\u00edv peptidek, aminosavak, amelyek jobban el\u0151seg\u00edtik az emberi szervezet felsz\u00edv\u00f3d\u00e1s\u00e1t, a term\u00e9k old\u00f3d\u00e1s\u00e1t a term\u00e9k jobb.<\/p>\n

Az enzimtechnol\u00f3giai technol\u00f3gia jav\u00edthatja a sz\u00f3jabab \u00edz\u00e9t a termel\u00e9si folyamatban, hogy elt\u00e1vol\u00edtsa a sz\u00f3ja \u00e9s m\u00e1s szagok szag\u00e1t; tov\u00e1bb\u00e1 az enzim em\u00e9szt\u00e9se miatt n\u00e9h\u00e1ny feh\u00e9rje, cellul\u00f3z \u00e9s egy\u00e9b \u00f6sszetev\u0151k, \u00edgy a termel\u00e9s nagyobb hozamot, kiv\u00e9ve kevesebb hullad\u00e9kmaradv\u00e1nyt; \u00e9s v\u00e9g\u00fcl, miut\u00e1n a biol\u00f3giai enzimkezel\u00e9s elt\u00e1vol\u00edthat\u00f3 a sz\u00f3jababb\u00f3l az em\u00e9szthetetlen t\u00e9nyez\u0151kb\u0151l, hogy enyh\u00edtse a hasi puffad\u00e1s \u00e9s az em\u00e9szt\u00e9si zavarok probl\u00e9m\u00e1it, a sz\u00f3jafeh\u00e9rje t\u00e1pl\u00e1lkoz\u00e1si \u00e9rt\u00e9ke jelent\u0151sen javult.<\/p>\n

Enzimatikus m\u00f3dszer a h\u00fas \u00e9lelmiszer-feldolgoz\u00e1si alkalmaz\u00e1saiban
\nA h\u00fas nagyon fontos helyet foglal el az emberek napi t\u00e1pl\u00e1l\u00e9kbevitel\u00e9ben. A hagyom\u00e1nyos h\u00fasfeldolgoz\u00e1si m\u00f3dszerek k\u00f6z\u00e9 tartozik a p\u00e1col\u00e1s, sz\u00e1r\u00edt\u00e1s, f\u00fcst\u00f6l\u00e9s stb. B\u00e1r ezek a m\u00f3dszerek k\u00f6nnyen kezelhet\u0151k \u00e9s alacsony feldolgoz\u00e1si k\u00f6lts\u00e9ggel j\u00e1rnak, nem kedveznek az emberi eg\u00e9szs\u00e9gnek. Az emberi \u00e9letsz\u00ednvonal folyamatos javul\u00e1s\u00e1val az emberek egyre nagyobb figyelmet ford\u00edtanak az \u00e9lelmiszerek biztons\u00e1g\u00e1ra, \u00edz\u00e9re \u00e9s t\u00e1p\u00e9rt\u00e9k\u00e9re. A hagyom\u00e1nyos elj\u00e1r\u00e1snak sz\u00e1mos hi\u00e1nyoss\u00e1ga van az \u00e9lelmiszerek min\u0151s\u00e9g\u00e9nek jav\u00edt\u00e1sa, az \u00e9lelmiszerek t\u00e1p\u00e9rt\u00e9k\u00e9nek n\u00f6vel\u00e9se \u00e9s a term\u00e9kek iparos\u00edt\u00e1sa tekintet\u00e9ben. Az enzimatikus m\u00f3dszer teljes m\u00e9rt\u00e9kben kihaszn\u00e1lhatja a h\u00fas\u00e9tel nyersanyagokat, a kis molekul\u00e1j\u00fa feh\u00e9rj\u00e9k \u00e9s peptidek hidrol\u00edzise jav\u00edthatja a term\u00e9k t\u00e1p\u00e9rt\u00e9k\u00e9t, \u00e9s jav\u00edthatja a term\u00e9k \u00edz\u00e9t, \u00e9s az enzim term\u00e9szete feh\u00e9rje, az aminosavak lebont\u00e1sa felsz\u00edv\u00f3dhat \u00e9s felhaszn\u00e1lhat\u00f3 az emberi szervezet \u00e1ltal, \u00edgy az enzimes em\u00e9szt\u00e9s egyre fontosabb szerepet fog j\u00e1tszani a h\u00fas\u00e9telek feldolgoz\u00e1s\u00e1ban.<\/p>\n

 <\/p>\n

A term\u00e9kek t\u00e1p\u00e9rt\u00e9k\u00e9nek jav\u00edt\u00e1sa<\/strong><\/h2>\n

A halak \u00e9s kagyl\u00f3k prote\u00e1z hidrol\u00edzise \u00e9s m\u00e1s feldolgoz\u00e1si hullad\u00e9kok elk\u00e9sz\u00edthet\u0151k tenger gy\u00fcm\u00f6lcsei f\u0171szerez\u00e9ssel, a kagyl\u00f3feldolgoz\u00e1si hullad\u00e9k enzimatikus em\u00e9szt\u00e9se r\u00e9v\u00e9n kiv\u00e1l\u00f3 \u00edz\u0171 \u00f6sszetett tenger gy\u00fcm\u00f6lcsei f\u0171szerez\u00e9ssel \u00e1ll\u00edthat\u00f3 el\u0151, \u00e9s az enzimatikus oldat gazdag szabad aminosav nitrog\u00e9nben, jav\u00edtja a term\u00e9k t\u00e1p\u00e9rt\u00e9k\u00e9t. A garn\u00e9lar\u00e1k term\u00e9kek prote\u00e1z hidrol\u00edzis\u00e9nek felhaszn\u00e1l\u00e1s\u00e1val v\u00e9rnyom\u00e1scs\u00f6kkent\u0151 peptidek is nyerhet\u0151k. A tanulm\u00e1nyban az antarktiszi krill enzimatikus hidrol\u00edzis\u00e9re papaint haszn\u00e1ltak, \u00e9s a maxim\u00e1lis hidrol\u00edzis m\u00e9rt\u00e9ke el\u00e9rhette a 24,73%-t az optim\u00e1lis folyamatfelt\u00e9telek mellett: 3000 U\/g enzim hozz\u00e1ad\u00e1sa, 55 \u2103, pH 7,0 \u00e9s 3 \u00f3ra. A kapott 3000Da-10000Da molekulat\u00f6meg\u0171 krill peptidfrakci\u00f3k hidroxilgy\u00f6k\u00f6kkel szembeni g\u00e1tl\u00e1si sebess\u00e9ge el\u00e9rte a 67,6%-ot, \u00e9s a kapott krill peptidek ACE g\u00e1tl\u00e1si sebess\u00e9ge el\u00e9rte a 62,2%-ot.<\/p>\n

H\u00fas \u00e9lelmiszer n\u00e9h\u00e1ny nagy molekul\u00e1k feh\u00e9rje okoz allergi\u00e1s reakci\u00f3kat az emberi szervezetben, \u00e9s enzimatikus hidrol\u00edzis r\u00e9v\u00e9n okozhat allergi\u00e1s reakci\u00f3kat a nagy molekul\u00e1k feh\u00e9rje hidroliz\u00e1lt kis molekul\u00e1k feh\u00e9rje vagy peptid, \u00edgy megsz\u00fcnteti az allerg\u00e9nek h\u00fas \u00e9lelmiszer, az \u00e9lelmiszer-biztons\u00e1g jav\u00edt\u00e1sa, mik\u00f6zben jav\u00edtja a t\u00e1pl\u00e1lkoz\u00e1si \u00e9rt\u00e9k\u00e9t a h\u00fas \u00e9lelmiszer.<\/p>\n

A term\u00e9k \u00edz\u00e9nek jav\u00edt\u00e1sa<\/strong><\/h2>\n

Csirke csontv\u00e1z enzim em\u00e9szt\u00e9si term\u00e9kek ill\u00e9kony komponensek a k\u00fcl\u00f6nb\u00f6z\u0151 anyagok befoly\u00e1solj\u00e1k az \u00edz\u00e9t csirke, amely aldehidek hozz\u00e1j\u00e1rulhat az \u00edz, is tartalmaz heterociklikus \u00e9s k\u00e9ntartalm\u00fa egyenes l\u00e1nc\u00fa vegy\u00fcletek is hozz\u00e1j\u00e1rulhat az \u00edz, \u00e9s adjunk hozz\u00e1 enzim kezel\u00e9s n\u00f6velheti a tartalom ezen \u00edz komponensek a csirke csontv\u00e1z, \u00fagy, hogy a csirke \u00e9lelmiszer \u00edz gazdagabb \u00e9s gazdagabb.<\/p>\n

V\u00edzi term\u00e9kek feldolgoz\u00e1sa hullad\u00e9kok enzimatikus kezel\u00e9ssel, lehet k\u00e9sz\u00edteni tenger gy\u00fcm\u00f6lcsei f\u0171szerek, a tanulm\u00e1ny a garn\u00e9lar\u00e1k garn\u00e9lar\u00e1k fej\u00e9t, mint nyersanyagok, a haszn\u00e1lata enzimatikus m\u00f3dszer elk\u00e9sz\u00edt\u00e9s\u00e9hez garn\u00e9lar\u00e1k \u00edz, enzimatikus em\u00e9szt\u00e9s 4,5h, h\u0151m\u00e9rs\u00e9klet 50 \u2103, kezdeti pH 7,5, az anyag 250g \/ L, az \u00f6sszes aminosav tartalom a kapott enzim oldat 695,6mg \/ 100mL, \u00e9s az enzim oldat nem mutat keser\u0171 \u00edzt. Az \u00edz jelent\u0151sen javult a garn\u00e9lar\u00e1k fej anyag\u00e1nak autol\u00edzis\u00e9hez k\u00e9pest.<\/p>\n

A sert\u00e9sterm\u00e9kek keser\u0171 \u00edz\u00e9t enzimes em\u00e9szt\u00e9ssel is el lehetett t\u00e1vol\u00edtani, \u00e9s a sert\u00e9sterm\u00e9keket kompozit enzimekkel kezelt\u00e9k, \u00e9s a folyamat az volt, hogy az optim\u00e1lis mennyis\u00e9g\u0171 tripszin \u00e9s kompozit \u00edz enzimeket adjunk az 500g \/ L h\u00fast tartalmaz\u00f3 anyaghoz 3g \/ kg sert\u00e9sh\u00fashoz, 55 \u2103 h\u0151m\u00e9rs\u00e9kleten, \u00e9s az enzimes em\u00e9szt\u00e9s hidrol\u00edzis\u00e9nek m\u00e9rt\u00e9ke 1 \u00f3ra alatt k\u00f6r\u00fclbel\u00fcl 30% lehetett, \u00e9s az enzimoldat keser\u0171s\u00e9g\u00e9nek \u00e9rt\u00e9ke 3-t\u00f3l cs\u00f6kkent.8-r\u00f3l 1,6-ra cs\u00f6kkent.<\/p>\n

Tilapia hullad\u00e9kok nyersanyagk\u00e9nt, adjunk hozz\u00e1 komplex prote\u00e1z \u00e9s \u00edz prote\u00e1z feldolgoz\u00e1sra, adjunk hozz\u00e1 L-cisztein s\u00f3, tiamin-hidroklorid, xil\u00f3z \u00e9s gl\u00fck\u00f3z a kapott enzimatikus oldat a Meladic reakci\u00f3, a reakci\u00f3 felt\u00e9telek 121 \u2103 a steriliz\u00e1l\u00f3 ed\u00e9nyben, pH 5,0-5,5, f\u0171t\u00e9s 60 percig, van egy tiszta h\u00fas \u00edz, ugyanakkor nem mutatott keser\u0171 \u00edz \u00e9s savany\u00fa \u00edz.<\/p>\n

A term\u00e9k felhaszn\u00e1l\u00e1si hat\u00e9konys\u00e1g\u00e1nak \u00e9s min\u0151s\u00e9g\u00e9nek jav\u00edt\u00e1sa<\/strong><\/h2>\n

Haszn\u00e1lata aroma prote\u00e1z: kompozit prote\u00e1z 1:1, enzim d\u00f3zisa 0,5%, anyag-folyad\u00e9k ar\u00e1ny 1:4 (g \/ ml), 55 \u2103 reakci\u00f3 6h folyamat felt\u00e9telek hidrol\u00edzis f\u00e9s\u0171kagyl\u00f3 szokny\u00e1k, a k\u00e9sz\u00edtm\u00e9ny a tenger gy\u00fcm\u00f6lcsei \u00edz peptid, amely a tartalom az aminosav nitrog\u00e9n 1.62%, az enzim hat\u00e1sa az enzim els\u0151dleges \u00e9s m\u00e1sodlagos sorrendje: az enzim h\u0151m\u00e9rs\u00e9klete, az enzim old\u00e1si ideje, az enzim mennyis\u00e9ge \u00e9s az anyag-folyad\u00e9k ar\u00e1nya. A hidroliz\u00e1tumb\u00f3l permetsz\u00e1r\u00edt\u00e1ssal \u00faj t\u00edpus\u00fa f\u00e9s\u0171kagyl\u00f3 \u00edzes\u00edt\u00e9ssel k\u00e9sz\u00edthet\u0151, \u00e9s m\u00e1s \u00e9lelmiszerekhez adhat\u00f3 az \u00e9lelmiszer \u00edz\u00e9nek jav\u00edt\u00e1sa \u00e9rdek\u00e9ben.<\/p>\n

Az \u00e1llati csont magas t\u00e1p\u00e9rt\u00e9kkel rendelkezik, \u00e9s megel\u0151zheti \u00e9s ellen\u0151rizheti a t\u00e1pl\u00e1lkoz\u00e1si hi\u00e1nyoss\u00e1gokat, \u00e9s jelenleg az emberek a kalciumhi\u00e1ny pestis\u00e9vel k\u00fczdenek, \u00e9s az \u00e1llati csont kalciumban gazdag, ami j\u00f3 term\u00e9k a kalciump\u00f3tl\u00e1shoz. Az \u00e1llati csontok azonban nem fogyaszthat\u00f3k k\u00f6zvetlen\u00fcl, ez\u00e9rt az enzimatikus m\u00f3dszer sz\u00e9les k\u00f6rben alkalmazhat\u00f3 a csontterm\u00e9kek el\u0151\u00e1ll\u00edt\u00e1s\u00e1ban, mivel el\u0151nye a teljes hidrol\u00edzis \u00e9s a k\u00e1ros maradv\u00e1nyok n\u00e9lk\u00fcli biztons\u00e1g. A sert\u00e9scsont hidrol\u00edzis\u00e9hez pepszint, papaint \u00e9s semleges prote\u00e1zt haszn\u00e1ltunk, \u00e9s a semleges prote\u00e1z hidroliz\u00e1lta a sert\u00e9scsontot a legjobb hat\u00e1sfokkal, \u00e9s az optim\u00e1lis enzimhidrol\u00edzis folyamat a k\u00f6vetkez\u0151 volt: a t\u00e9rfogatar\u00e1ny 1:20, az enzim hidrol\u00edzis ideje 5 \u00f3ra, az enzim adagja 7%, \u00e9s az enzim hidrol\u00edzis h\u0151m\u00e9rs\u00e9klete 50 \u2103 volt. Az optim\u00e1lis hidrol\u00edzis m\u00e9rt\u00e9ke el\u00e9rheti a 39,28% \u00e9rt\u00e9ket. A hidroliz\u00e1lt csontpor \u00e9lelmiszer-adal\u00e9kanyagk\u00e9nt haszn\u00e1lhat\u00f3 a h\u00fask\u00e9sz\u00edtm\u00e9nyek text\u00far\u00e1j\u00e1nak \u00e9s \u00edz\u00e9nek jav\u00edt\u00e1s\u00e1ra, \u00e9s a sert\u00e9scsont funkcion\u00e1lis eg\u00e9szs\u00e9g\u00fcgyi term\u00e9kk\u00e9nt is fejleszthet\u0151, hogy el\u00e9rje az ehetetlen sert\u00e9scsont teljes k\u00f6r\u0171 felhaszn\u00e1l\u00e1s\u00e1nak c\u00e9lj\u00e1t.<\/p>\n

K\u00f6r\u00fclbel\u00fcl 70% halpikkely feh\u00e9rje, \u00e9s K\u00edn\u00e1ban \u00e9vente nagy mennyis\u00e9g\u0171 halpikkelyt dobnak ki, ami k\u00f6rnyezetszennyez\u00e9st \u00e9s er\u0151forr\u00e1s-pazarl\u00e1st okoz. \u00c1ltal\u00e1ban a halpikkelyekben l\u00e9v\u0151 feh\u00e9rj\u00e9t savas m\u00f3dszerrel vonj\u00e1k ki, de a hozam nem magas, \u00e9s az id\u0151tartam hossz\u00fa, a visszamarad\u00f3 anyag pedig nem biztons\u00e1gos. A halpikkelyek enzimatikus kezel\u00e9s\u00e9nek el\u0151nyei az enyhe k\u00f6r\u00fclm\u00e9nyek, a nagy hozam, a biztons\u00e1goss\u00e1g \u00e9s a toxicit\u00e1smentess\u00e9g. Az alkal\u00e1z alk\u00e1li prote\u00e1zt haszn\u00e1lt\u00e1k a f\u0171szeres ponty halpikkelyeinek enzimatikus em\u00e9szt\u00e9s\u00e9re, \u00e9s az optim\u00e1lis enzimatikus elj\u00e1r\u00e1s a k\u00f6vetkez\u0151 volt: anyag-folyad\u00e9k ar\u00e1ny 1\u223620 (g\/ml), hidroliz\u00e1l\u00e1s 60\u00b0C-on 4 \u00f3r\u00e1n kereszt\u00fcl. A kapott kollag\u00e9n viszkozit\u00e1sa, v\u00edzfelv\u00e9tele \u00e9s habz\u00e1sa nagyobb volt, mint a termikus m\u00f3dszerrel kivont kollag\u00e9n\u00e9.<\/p>\n

A kondroitin-szulf\u00e1t hipolipid\u00e9mi\u00e1s \u00e9s v\u00e9ralvad\u00e1sg\u00e1tl\u00f3 hat\u00e1s\u00fa, \u00e9s klinikailag enyh\u00edti az \u00edz\u00fcleti gyullad\u00e1st. Papain, tripszin \u00e9s l\u00fagos prote\u00e1z enzimatikus em\u00e9szt\u00e9s\u00e9re sert\u00e9s l\u00e9gcs\u0151porcot haszn\u00e1ltak, \u00e9s az optim\u00e1lis enzimes em\u00e9szt\u00e9si folyamat a k\u00f6vetkez\u0151 volt: a h\u0151m\u00e9rs\u00e9klet 40 \u2103 volt, az enzim t\u00f6megfrakci\u00f3ja 1,5% volt, \u00e9s az extrakci\u00f3s id\u0151 2,5 \u00f3ra volt. Ezen felt\u00e9telek mellett a kondroitin-szulf\u00e1t hozama 10,98% volt, \u00e9s a tisztas\u00e1g el\u00e9rte a 85,22%-t, ami megfelelt a kondroitin exportszabv\u00e1ny\u00e1nak.<\/p>\n

Prote\u00e1z kezel\u00e9s h\u00fas \u00e9lelmiszer is jav\u00edthatja a h\u00fas min\u0151s\u00e9g\u00e9t, aszparagin prote\u00e1z \u00e9s papain hidrol\u00edzis marhah\u00fas, \u00e9s kimutatja a tartalom a hidroxiprolin a term\u00e9kben, valamint a hidrol\u00edzis m\u00e9rt\u00e9ke myofibrill\u00e1ris fibrill\u00e1ris feh\u00e9rje, aszparagin prote\u00e1z hidrol\u00edzis fibrill\u00e1ris feh\u00e9rj\u00e9k marhah\u00fasban teszi a sz\u00edv\u00f3ss\u00e1g a h\u00fas n\u0151tt 25%-30%, m\u00edg a papain hidrol\u00edzis marhah\u00fas nem tette a sz\u00edv\u00f3ss\u00e1g a marhah\u00fas jelent\u0151sen javul\u00e1s.<\/p>\n

L\u00e9pjen kapcsolatba vel\u00fcnk most!<\/b><\/strong><\/h2>\n

Ha sz\u00fcks\u00e9ge van Price-ra, k\u00e9rj\u00fck, t\u00f6ltse ki el\u00e9rhet\u0151s\u00e9g\u00e9t az al\u00e1bbi \u0171rlapon, \u00e1ltal\u00e1ban 24 \u00f3r\u00e1n bel\u00fcl felvessz\u00fck \u00d6nnel a kapcsolatot. \u00d6n is k\u00fcldhet nekem e-mailt\u00a0info@longchangchemical.com<\/a><\/span>\u00a0munkaid\u0151ben ( 8:30-18:00 UTC+8 H.-Szombat ) vagy haszn\u00e1lja a weboldal \u00e9l\u0151 chatj\u00e9t, hogy azonnali v\u00e1laszt kapjon.<\/b><\/strong><\/h4>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\u00d6sszet\u00e9tel Gl\u00fckoamil\u00e1z<\/span><\/a><\/td>\n9032-08-0<\/td>\n<\/tr>\n
Pullulanase<\/span><\/a><\/td>\n9075-68-7<\/td>\n<\/tr>\n
Xilan\u00e1z<\/span><\/a><\/td>\n37278-89-0<\/td>\n<\/tr>\n
Cellul\u00e1z<\/span><\/a><\/td>\n9012-54-8<\/td>\n<\/tr>\n
Naringin\u00e1z<\/span><\/a><\/td>\n9068-31-9<\/td>\n<\/tr>\n
\u03b2-Amil\u00e1z<\/span><\/a><\/td>\n9000-91-3<\/td>\n<\/tr>\n
Gl\u00fck\u00f3z-oxid\u00e1z<\/span><\/a><\/td>\n9001-37-0<\/td>\n<\/tr>\n
alfa-amil\u00e1z<\/td>\n9000-90-2<\/td>\n<\/tr>\n
Pektin\u00e1z<\/span><\/a><\/td>\n9032-75-1<\/td>\n<\/tr>\n
Peroxid\u00e1z<\/td>\n9003-99-0<\/td>\n<\/tr>\n
Lip\u00e1z<\/span><\/a><\/td>\n9001-62-1<\/td>\n<\/tr>\n
Katal\u00e1z<\/span><\/a><\/td>\n9001-05-2<\/td>\n<\/tr>\n
TANNASE<\/span><\/a><\/td>\n9025-71-2<\/td>\n<\/tr>\n
Elaszt\u00e1z<\/span><\/a><\/td>\n39445-21-1<\/td>\n<\/tr>\n
Ure\u00e1z<\/span><\/a><\/td>\n9002-13-5<\/td>\n<\/tr>\n
DEXTRANASE<\/span><\/a><\/td>\n9025-70-1<\/td>\n<\/tr>\n
L-laktil-dehidrogen\u00e1z<\/span><\/a><\/td>\n9001-60-9<\/td>\n<\/tr>\n
Dehidrogen\u00e1z mal\u00e1t<\/span><\/a><\/td>\n9001-64-3<\/td>\n<\/tr>\n
Koleszterin-oxid\u00e1z<\/span><\/a><\/td>\n9028-76-6<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","protected":false},"excerpt":{"rendered":"

Az enzimek alkalmaz\u00e1sa az \u00e9lelmiszers\u00fct\u00e9sben A tudom\u00e1ny \u00e9s a technol\u00f3gia fejl\u0151d\u00e9s\u00e9vel az enzimeket m\u00e1r nem csak a textiliparban, a vegyiparban, a mos\u00f3szer- \u00e9s takarm\u00e1nyiparban haszn\u00e1lj\u00e1k. Napjainkban az \u00e9lelmiszer-feldolgoz\u00e1sban haszn\u00e1lt enzimeket sz\u00e9les k\u00f6rben haszn\u00e1lj\u00e1k, \u00e9s az enzimpiac egyharmad\u00e1t teszik ki. Az \u00e9lelmiszeripari alkalmaz\u00e1s b\u0151v\u00fcl\u00e9se [...]<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[108],"tags":[],"class_list":["post-7337","post","type-post","status-publish","format-standard","hentry","category-enzyme-news"],"yoast_head":"\nApplication of enzymes in food baking - Longchang Chemical<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangchemical.com\/hu\/application-of-enzymes-in-food-baking\/\" \/>\n<meta property=\"og:locale\" content=\"hu_HU\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Application of enzymes in food baking - Longchang Chemical\" \/>\n<meta property=\"og:description\" content=\"Application of enzymes in food baking With the development of science and technology, enzymes are no longer only used in the textile industry, chemical industry laundry detergent and animal feed industry. Nowadays, enzymes for food processing are widely used and have accounted for one-third of the enzyme market. The expansion of the application in food […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/longchangchemical.com\/hu\/application-of-enzymes-in-food-baking\/\" \/>\n<meta property=\"og:site_name\" content=\"Longchang Chemical\" \/>\n<meta property=\"article:published_time\" content=\"2024-09-23T11:52:26+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-09-28T11:49:46+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/longchangchemical.com\/wp-content\/uploads\/2024\/02\/logo-jpeg.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1000\" \/>\n\t<meta property=\"og:image:height\" content=\"1000\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Longchang Chemical\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/longchangchemical.com\/application-of-enzymes-in-food-baking\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/longchangchemical.com\/application-of-enzymes-in-food-baking\/\"},\"author\":{\"name\":\"Longchang Chemical\",\"@id\":\"https:\/\/longchangchemical.com\/#\/schema\/person\/ecb1ad846136c6f1ca534b62978c6a8e\"},\"headline\":\"Application of enzymes in food baking\",\"datePublished\":\"2024-09-23T11:52:26+00:00\",\"dateModified\":\"2024-09-28T11:49:46+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/longchangchemical.com\/application-of-enzymes-in-food-baking\/\"},\"wordCount\":2225,\"publisher\":{\"@id\":\"https:\/\/longchangchemical.com\/#organization\"},\"articleSection\":[\"Enzyme News\"],\"inLanguage\":\"hu\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/longchangchemical.com\/application-of-enzymes-in-food-baking\/\",\"url\":\"https:\/\/longchangchemical.com\/application-of-enzymes-in-food-baking\/\",\"name\":\"Application of enzymes in food baking - Longchang Chemical\",\"isPartOf\":{\"@id\":\"https:\/\/longchangchemical.com\/#website\"},\"datePublished\":\"2024-09-23T11:52:26+00:00\",\"dateModified\":\"2024-09-28T11:49:46+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/longchangchemical.com\/application-of-enzymes-in-food-baking\/#breadcrumb\"},\"inLanguage\":\"hu\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/longchangchemical.com\/application-of-enzymes-in-food-baking\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/longchangchemical.com\/application-of-enzymes-in-food-baking\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/longchangchemical.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Application of enzymes in food baking\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/longchangchemical.com\/#website\",\"url\":\"https:\/\/longchangchemical.com\/\",\"name\":\"Longchang Chemical\",\"description\":\"China chemical manufacturer \uff06 supplier\",\"publisher\":{\"@id\":\"https:\/\/longchangchemical.com\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/longchangchemical.com\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"hu\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/longchangchemical.com\/#organization\",\"name\":\"Longchang Chemical\",\"url\":\"https:\/\/longchangchemical.com\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"hu\",\"@id\":\"https:\/\/longchangchemical.com\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/longchangchemical.com\/wp-content\/uploads\/2020\/08\/cropped-longchang-logo.png\",\"contentUrl\":\"https:\/\/longchangchemical.com\/wp-content\/uploads\/2020\/08\/cropped-longchang-logo.png\",\"width\":512,\"height\":512,\"caption\":\"Longchang Chemical\"},\"image\":{\"@id\":\"https:\/\/longchangchemical.com\/#\/schema\/logo\/image\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\/\/longchangchemical.com\/#\/schema\/person\/ecb1ad846136c6f1ca534b62978c6a8e\",\"name\":\"Longchang Chemical\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"hu\",\"@id\":\"https:\/\/longchangchemical.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/c1e84ee0759373263198c58e8f338f80?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/c1e84ee0759373263198c58e8f338f80?s=96&d=mm&r=g\",\"caption\":\"Longchang Chemical\"},\"sameAs\":[\"https:\/\/longchangchemical.com\"],\"url\":\"https:\/\/longchangchemical.com\/hu\/author\/infolongchangchemical-com\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Az enzimek alkalmaz\u00e1sa az \u00e9lelmiszer-s\u00fct\u00e9sben - Longchang Chemical","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/longchangchemical.com\/hu\/application-of-enzymes-in-food-baking\/","og_locale":"hu_HU","og_type":"article","og_title":"Application of enzymes in food baking - Longchang Chemical","og_description":"Application of enzymes in food baking With the development of science and technology, enzymes are no longer only used in the textile industry, chemical industry laundry detergent and animal feed industry. Nowadays, enzymes for food processing are widely used and have accounted for one-third of the enzyme market. The expansion of the application in food […]","og_url":"https:\/\/longchangchemical.com\/hu\/application-of-enzymes-in-food-baking\/","og_site_name":"Longchang Chemical","article_published_time":"2024-09-23T11:52:26+00:00","article_modified_time":"2024-09-28T11:49:46+00:00","og_image":[{"width":1000,"height":1000,"url":"https:\/\/longchangchemical.com\/wp-content\/uploads\/2024\/02\/logo-jpeg.jpg","type":"image\/jpeg"}],"author":"Longchang Chemical","twitter_card":"summary_large_image","schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/longchangchemical.com\/application-of-enzymes-in-food-baking\/#article","isPartOf":{"@id":"https:\/\/longchangchemical.com\/application-of-enzymes-in-food-baking\/"},"author":{"name":"Longchang Chemical","@id":"https:\/\/longchangchemical.com\/#\/schema\/person\/ecb1ad846136c6f1ca534b62978c6a8e"},"headline":"Application of enzymes in food baking","datePublished":"2024-09-23T11:52:26+00:00","dateModified":"2024-09-28T11:49:46+00:00","mainEntityOfPage":{"@id":"https:\/\/longchangchemical.com\/application-of-enzymes-in-food-baking\/"},"wordCount":2225,"publisher":{"@id":"https:\/\/longchangchemical.com\/#organization"},"articleSection":["Enzyme News"],"inLanguage":"hu"},{"@type":"WebPage","@id":"https:\/\/longchangchemical.com\/application-of-enzymes-in-food-baking\/","url":"https:\/\/longchangchemical.com\/application-of-enzymes-in-food-baking\/","name":"Az enzimek alkalmaz\u00e1sa az \u00e9lelmiszer-s\u00fct\u00e9sben - Longchang Chemical","isPartOf":{"@id":"https:\/\/longchangchemical.com\/#website"},"datePublished":"2024-09-23T11:52:26+00:00","dateModified":"2024-09-28T11:49:46+00:00","breadcrumb":{"@id":"https:\/\/longchangchemical.com\/application-of-enzymes-in-food-baking\/#breadcrumb"},"inLanguage":"hu","potentialAction":[{"@type":"ReadAction","target":["https:\/\/longchangchemical.com\/application-of-enzymes-in-food-baking\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/longchangchemical.com\/application-of-enzymes-in-food-baking\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/longchangchemical.com\/"},{"@type":"ListItem","position":2,"name":"Application of enzymes in food baking"}]},{"@type":"WebSite","@id":"https:\/\/longchangchemical.com\/#website","url":"https:\/\/longchangchemical.com\/","name":"Longchang Chemical","description":"K\u00edna k\u00e9miai gy\u00e1rt\u00f3 \uff06 sz\u00e1ll\u00edt\u00f3","publisher":{"@id":"https:\/\/longchangchemical.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/longchangchemical.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"hu"},{"@type":"Organization","@id":"https:\/\/longchangchemical.com\/#organization","name":"Longchang Chemical","url":"https:\/\/longchangchemical.com\/","logo":{"@type":"ImageObject","inLanguage":"hu","@id":"https:\/\/longchangchemical.com\/#\/schema\/logo\/image\/","url":"https:\/\/longchangchemical.com\/wp-content\/uploads\/2020\/08\/cropped-longchang-logo.png","contentUrl":"https:\/\/longchangchemical.com\/wp-content\/uploads\/2020\/08\/cropped-longchang-logo.png","width":512,"height":512,"caption":"Longchang Chemical"},"image":{"@id":"https:\/\/longchangchemical.com\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/longchangchemical.com\/#\/schema\/person\/ecb1ad846136c6f1ca534b62978c6a8e","name":"Longchang Chemical","image":{"@type":"ImageObject","inLanguage":"hu","@id":"https:\/\/longchangchemical.com\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/c1e84ee0759373263198c58e8f338f80?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/c1e84ee0759373263198c58e8f338f80?s=96&d=mm&r=g","caption":"Longchang Chemical"},"sameAs":["https:\/\/longchangchemical.com"],"url":"https:\/\/longchangchemical.com\/hu\/author\/infolongchangchemical-com\/"}]}},"_links":{"self":[{"href":"https:\/\/longchangchemical.com\/hu\/wp-json\/wp\/v2\/posts\/7337","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/longchangchemical.com\/hu\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/longchangchemical.com\/hu\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/longchangchemical.com\/hu\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/longchangchemical.com\/hu\/wp-json\/wp\/v2\/comments?post=7337"}],"version-history":[{"count":3,"href":"https:\/\/longchangchemical.com\/hu\/wp-json\/wp\/v2\/posts\/7337\/revisions"}],"predecessor-version":[{"id":7388,"href":"https:\/\/longchangchemical.com\/hu\/wp-json\/wp\/v2\/posts\/7337\/revisions\/7388"}],"wp:attachment":[{"href":"https:\/\/longchangchemical.com\/hu\/wp-json\/wp\/v2\/media?parent=7337"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/longchangchemical.com\/hu\/wp-json\/wp\/v2\/categories?post=7337"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/longchangchemical.com\/hu\/wp-json\/wp\/v2\/tags?post=7337"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}