Amikon Limited--Your reliable partner CONTACT Name Joanna mail sales1@amikon cn phone 0086 15259298273 QQ 3004800134 Skype 8615259298273 WhatsApp 8615259298273 140DAI35300 Schneider have advantages of price, stock and technical support 140DAI35300 Schneider 1.Best price 2.Fast De
Amikon ltd [2018-01-22 15:04:41 ]
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Amikon ltd [2018-01-22 14:52:53 ]
It is a kind of incision enzyme, that can hydrolyze starch, soluable dextrin and a-1, 4 dextrose glycosidic linkage of oligose. After the enzyme treatment, the viscosity of paste starch rapidly reduced, and hydrolyzed it into dextrin and a small amount of dextrose and maltose. ja
Creative Enzymes [2018-01-22 14:35:24 ]
It is a starch-hydrolyzing alpha-amylase with high heat and pH stability derived from a selected strain of Bacillus licheniformis. The enzyme is an endo-amylase that randomly hydrolyses alpha-1, 4-glucosidic bonds to reduce the viscosity of gelatinized starch, producing soluble d
Creative Enzymes [2018-01-22 14:34:27 ]
It is a Xylan hydrolyzing Xylanase enzyme with heat and pH stability derived from a selected strain of Aspergillus. Xylans are polysaccharides composed of β-1, 4- linked Xylopyranose units. They are one of the major constituents of plant cell walls and account for more than 30 %
Creative Enzymes [2018-01-22 14:33:57 ]
An alpha-amylase enzyme used to produce maltose and dextrins that improve fermentation, baking volume, crumb structure and softness.
Creative Enzymes [2018-01-22 14:33:25 ]
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Amikon ltd [2018-01-22 14:32:49 ]
The hemicellulase acts on flour pentosans to improve the elasticity of dough gluten/pentosan complexes, enhance dough stability and strength, loaf volume, and crumb structure.
Creative Enzymes [2018-01-22 14:32:39 ]
A protease enzyme for the treatment of special flours for biscuit and cracker making, which require low-protein levels.
Creative Enzymes [2018-01-22 14:32:04 ]
A protease enzyme used to produce food-protein hydrolysates with reduced viscosity, improved solubility, flavor, nutritional, and emulsifying characteristics.
Creative Enzymes [2018-01-22 14:31:34 ]
A pentosanase (xylanase) based enzyme blend that acts on flour pentosans to soften and reduce the viscosity of bread dough and batters.
Creative Enzymes [2018-01-22 14:30:57 ]
An enzyme capable of hydrolyzing cellulose. Typically used in food processing, animal feed, dietary supplements, and other food grade ;hydrolyzing cellulose.
Creative Enzymes [2018-01-22 14:30:27 ]
An enzyme capable of hydrolyzing protein to peptides and amino acids. Typically used in pet food and flavor manufacture.
Creative Enzymes [2018-01-22 14:30:01 ]
An enzyme capable of broad specificity protein hydrolysis over a wide pH range. Typically used as a meat tenderizer and in pet food production.
Creative Enzymes [2018-01-22 14:29:32 ]
An enzyme that hydrolyzes xylan. Typically used in food processing and dietary supplements.
Creative Enzymes [2018-01-22 14:28:51 ]
Neutral Protease is made from Bacillus subtilis No. 1.398 through fermentation and extraction technique. This product can catalyze protein to hydrolyze into low molecular peptide and amino acid. It is mainly used in the industry of Beer Brewing.
Creative Enzymes [2018-01-22 14:28:18 ]
It is a kind of incision enzyme, that can hydrolyze starch, soluable dextrin and a-1, 4 dextrose glycosidic linkage of oligose. After the enzyme treatment, the viscosity of paste starch rapidly reduced, and hydrolyzed it into dextrin and a small amount of dextrose and maltose.
Creative Enzymes [2018-01-22 14:27:52 ]
Acid protease abstracts from fermentation of Aspergillus niger. Under low PH value, it can effectively hydrolyze protein. Acid protease be widely used in ethanol, wine, beer, brewage, food processing, feedstuff and etc.
Creative Enzymes [2018-01-22 14:27:22 ]
Mid-temperature a-amylase is extracted from Bacillus subtilis submerged fermentation. Be suitable for biological pharmacy, starch sugar, alcohol, beer, monosodium glutamate, fermentation industry, fruit juice, textile, paper-making and so on.
Creative Enzymes [2018-01-22 14:26:51 ]
