How to preserve enzyme preparation

Introduction: we all know that the application of enzyme preparation in our production and life is very extensive So, what is the function of enzyme preparation? How can enzyme preparation be preserved? Let's learn about it together with the small edition of Baibai safety net Enzyme preparation is a kind of protein with biocatalytic ability extracted from animals, plants and microorganisms A kind of substance with enzyme characteristics extracted from biology, whose main function is to catalyze various chemical reactions in the process of food processing and improve the method of food processing China has approved 6 kinds of papain, α - amylase preparation, refined pectinase, β - glucoamylase, etc Enzyme preparation comes from biology, generally speaking, it is relatively safe and can be used appropriately according to production needs Enzyme preparation industry is a high-tech industry, which is characterized by low dosage, high catalytic efficiency and strong specificity, and serves other related industries Its application fields cover light industry, food, chemical industry, medicine, agriculture, energy, environmental protection, etc In addition to food and textile industries, microbial enzyme preparations are also used in daily chemical, chemical, pharmaceutical, feed, papermaking, building materials, biochemistry, clinical analysis and other aspects, becoming an important sector of the fermentation industry As a kind of food additive, enzyme preparation is mainly used to improve food quality, extend food preservation period, facilitate food processing and increase food nutrition, improve food color, fragrance, taste and other quality In order to improve the quality of food, such as improving the texture, taste, flavor, freshness, adaptability and other food properties, extending the storage period of food and preventing food deterioration, we must vigorously develop and encourage the application of various food enzyme preparations So, how can we preserve the enzyme preparations we use? According to the small edition of Baibai safety net, in general, they are stored at low temperature (0-4 ° C) or glycerin, and sub packed at - 20 ℃ - 80 ℃ Repeated freezing and thawing are strictly prohibited Some enzyme preparations can be preserved at room temperature For example, in the second half of room temperature, the preservation rate of enzyme activity of fungus α - amylase preparations can reach more than 95%, and the preservation rate of one year can reach more than 90% Through the above introduction of the preservation method of enzyme preparations, you should also have a simple understanding of this Many people may want to know more about the problem of enzyme preparations You can go to Baibai safety net To learn food safety knowledge, we can learn more about the problems of food enzyme preparation, and we can also use food safety detector to detect whether the food enzyme preparation exceeds the standard Editor in charge: he xianrob