蛋白水解

Many positive effects hoped for with food processing can be achieved by protein hydrolysis using specific proteases, changing nutritional, bioactive and functional properties of food proteins, which include improved digestibility, modifications of sensory quality (such as texture or taste), improvement of antioxidant capability or reduction in allergenic compounds.

有的放矢随事而制,精心做酶

我们不同的蛋白酶产品组合使用可以适用不同种类的蛋白质修饰要求,可以适用于各种加工条件。