Preservation of enzyme preparations

Introduction: you may all know that enzyme preparation is an additive in our food At a specific content, it is harmless to us What's the storage method of enzyme? What's the function of enzyme? Let's learn about Baibai safety net Enzyme preparation is a kind of protein with biocatalytic ability extracted from animals, plants and microorganisms It has high efficiency, specificity and activity under suitable conditions (pH and temperature) There are 6 kinds of papain, α - amylase preparation, refined pectinase and β - glucoamylase approved in China Enzyme preparation comes from biology, generally speaking, it is relatively safe and can be used appropriately according to production needs There are many kinds of enzyme preparations on the market When users purchase enzyme preparations, they must choose the enzyme preparations that can guarantee the effective content and are cheaper They should not only consider the low price, but not the effective content Its application fields cover light industry, food, chemical industry, medicine, agriculture, energy, environmental protection, etc 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 There are three groups of microorganisms producing enzyme preparation: filamentous fungi, yeasts and bacteria, which are mainly good use of aerobacteria The main enzyme preparations in the market include amylase, protease, cellulase, pectinase, β - glucanase, phytase, etc At present, except for the single product of phytase, most of the feed enzyme preparations are compound preparations containing a variety of enzymes Generally, the storage method of enzyme preparation is to keep it at low temperature (0-4 ° C) or add glycerin, and freeze it separately at - 20 ℃ - 80 ℃ Repeated freeze-thaw is strictly prohibited Some enzyme preparations can be preserved at room temperature For example, the preservation rate of enzyme activity of fungus α - amylase preparation can reach over 95% in the second half of the year, One year's preservation rate can reach more than 90% What's the function of enzyme preparation? According to the small edition of Baibai safety net, adding enzyme preparation to food is mainly to improve the quality of food, improve the texture, taste, flavor, freshness and other characteristics of food, and extend the shelf life of food Therefore, the role of enzyme preparation in food is very large If it is applied in a reasonable proportion, it will be very helpful for our human development You may not know a lot about enzyme preparation You can learn food safety knowledge and use enzyme preparation better Editor in charge: he xianrob