The function of complex enzyme preparation

Introduction: with the development of enzyme preparation production technology and the improvement of industrial production and application technology, domestic and foreign enzyme preparation companies have produced various enzyme preparations, among which compound enzyme preparation is one of them Then, what is the function of compound enzyme preparation? What is the use of enzyme preparation? Brief introduction of Baibai safety net Compound enzyme preparation has been widely used in food, industry, feed and wine making industries, and has made breakthrough progress With the industrial development of single enzyme preparation and the decrease of its price, more and more complex enzyme preparations are consumed, which is one of the most commonly used enzyme preparations Compound enzyme preparation is composed of one or several single enzyme preparations as the main body and other single enzyme preparations It can degrade a variety of anti nutritional factors and nutrients in food or feed at the same time, so as to maximize the nutritional value of food The permitted enzyme preparations in China are: Papain - extracted from the latex of immature papaya; protease made from Aspergillus oryzae, Bacillus subtilis, etc.; α - amylase - mostly from Bacillus subtilis; saccharified amylase - the strains used in the production of this enzyme preparation in China are Aspergillus niger, rhizoenzyme, Monascus, endosporidase; Pectinase produced by Aspergillus niger, Aspergillus oryzae and Aspergillus flavus The function of complex enzyme preparation is mainly to improve the sensory properties of food, keep improving the nutritional value, increase varieties and convenience, facilitate food processing, and meet the different needs of people as much as possible What's the use of enzyme? The main function of enzyme is to catalyze all kinds of chemical reactions in the process of food processing and improve the method of food processing As a kind of food additive, 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 The application of enzyme preparation in cereal food industry comes from the improvement of bread in the West It provides extensibility and fluidity for dough, but lacks strength The disulfide bond of Glutenin is mainly formed between molecules The subunits of Glutenin are cross linked by disulfide bond between molecules to form a fiber network macromolecular polymer, namely gluten complex, which provides flexibility for dough, has strong gluten force, firm gluten structure, but poor extensibility Protease can not only degrade the protein, shorten the time of gluten formation, but also enhance the flavor There are so many brief introductions about the function of complex enzyme preparation If you are interested in food safety knowledge, you can go to Baibai safety net to learn more food additive knowledge, which is helpful for understanding food safety problems Editor in charge: he xianrob