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Study on the Application of Protease in Food Industry
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xylanase supplier, |
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The role of protease in meat products
The content of muscle fiber protein and collagen in meat is the main reason that affects the tenderness of meat. After the animal is slaughtered, protease in food acts on the muscle tissues to degrade the muscle fiber protein and collagen through a series of complex chemical reactions, thereby increasing the tenderness of the meat and turning the muscle into edible meat, but during this period the enzymes The vitality of the protease enzyme in food industry is also changing, and the enzymatic hydrolysis of endogenous protease in food industry is far from enough. Protease can also improve various nutritional indicators in meat food, which is beneficial to the development of meat food deep processing industry. Studies have found that an appropriate amount of trypsin can promote the hydrolysis of proteins in meat and increase flavor substances such as small amino peptides, which is of great significance for improving the flavor of meat foods.
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| Company: |
Jinan Bestzyme Bio-Engineering Co., Ltd
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| Contact: |
Ms. Julia Xi |
| Address: |
Rm 1107 Luneng International Center, 2666 Erhuan South Road, Shizhong District, Jinan, China |
| Postcode: |
250002 |
| Tel: |
86-531-55772899 |
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