• 來(lái)源：米曲霉。

• 活力：≥20u/mg。

• 水分：≤8.0%。

• 性狀：淡黃色固體粉末。

• 最適溫度：50℃

• 最適pH：7.5

• 作用機(jī)理：風(fēng)味酶可使水解液形成獨(dú)特的風(fēng)味和減少水解造成的苦味，其原理為通過(guò)內(nèi)切蛋白酶切斷多肽內(nèi)部的肽鍵，形成短鏈肽，其中一些含有疏水氨基酸，因而成為苦肽，使用外切酶每一次從多肽鏈的末端切斷釋放一個(gè)氨基酸，從而把苦肽徹底降解為氨基酸。 蛋白水解液的特性由水解程度及生成的肽的結(jié)構(gòu)所決定，而這又是依賴于蛋白質(zhì)的本性、所使用的酶的特性、以及水解條件，特別是pH和溫度。

• 外觀： 淺黃色至褐色粉末

• 溶解性： 溶于水

• 儲(chǔ)存條件： 2-8℃

• 注意：部分產(chǎn)品我司僅能提供部分信息，我司不保證所提供信息的權(quán)威性，僅供客戶參考交流研究之用。

• 54. [3.5] Zhaoguo Wang et al."Novel peptides with calcium-binding capacity from antler bone hydrolysate, its bioactivity on MC3T3-E1 cells, and the possible chelating mode."Food Science & Nutrition.2024 Sep;:

• 53. [4.7] Ziying Zhao et al."Enzymatic Preparation, Identification by Transmembrane Channel-like 4 (TMC4) Protein, and Bioinformatics Analysis of New Salty Peptides from Soybean Protein Isolate."Foods.2024 Jan;13(17):2798

• 52. [4.8] Fen Qin et al."Integrated HS-SPME-GC–MS and UHPLC-O-TOF-MS-based metabolomics revealed the characteristics flavor and nonvolatile metabolites during the hydrolysis process of Boletus edulis."Food Bioscience.2024 Dec;62:105115

• 51. [6] Yufeng Duan et al."Bovine liver hydrolysates based on six proteases: Physicochemical properties, emulsification characteristics, antioxidant capacity assessment, and peptide identification."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Sep;208:116718

• 50. [7] Bingxue Jiang et al."Establishment of a workflow for high-throughput identification of anti-inflammatory peptides from sea cucumbers."FOOD RESEARCH INTERNATIONAL.2024 Dec;197:115171

• 49. [2.4] Islam Md. Serajul et al."Purification, microstructure, functional properties and antioxidant activity of peptides from Chinese pond turtle hydrolysate."FOOD SCIENCE AND BIOTECHNOLOGY.2024 Aug;:1-16

• 48. [3.1] Zhang Wei et al."Improving the Quality of Low-grade Tobacco by Enzymatic Treatment and Co-fermentation with Yeast and Lactic Acid Bacteria."APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY.2024 Aug;:1-18

• 47. [3.3] Guanhao Bu et al."Isolation, identification, and chelation mechanism of ferrous-chelating peptide from peanut protein hydrolysate."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2024 Jul;:

• 46. [6] Lin Wang et al."Novel antioxidant peptides from bovine blood: Purification, identification and mechanism of action."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Aug;205:116499

• 45. [4.8] Xiao Chen et al."Maillard Reaction Products of Hydrolyzed Copyinds comatus Protein with Various Sugar-Amino Acid Combinations: Focusing on their Meaty Aroma Notes and Salt Reduction Abilities."Food Bioscience.2024 Jun;:104503

• 44. [4.9] Anqi Huang et al."Preparation and characterization of Maillard reaction products from enzymatic hydrolysate products of abalone viscera."MICROCHEMICAL JOURNAL.2024 Jun;:111062

• 43. [IF=3.3] Zhang Xiangxi et al."Identification, characteristics and molecular docking studies of flavor peptides in enzymatic hydrolysates of Capparis masaikai Levl."EUROPEAN FOOD RESEARCH AND TECHNOLOGY".2024 May;:1-15

• 42. [IF=4.1] Yujie Chen et al."Study on the effect of enzymolysis combined fermentation on reducing the off-flavor of egg white powder."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE".2024 May;:

• 41. [IF=5.2] Pengbo Cui et al."Preparation of Calcium–Binding Peptides Derived from Mackerel (Scomber japonicus) Protein and Structural Characterization and Stability Analysis of Its Calcium Complexes."Foods".2024 Jan;13(11):1652

• 40. [IF=5.2] Wanlu Liu et al."Systematic sequence characterization of enzymatic-derived soybean peptides for precision enhancement of anti-inflammatory properties."Food Bioscience".2024 May;:104292

• 39. [IF=6.1] Zuoyong Zhang et al."The potential meat flavoring derived from Maillard reaction products of rice protein isolate hydrolysate-xylose via the regulation of temperature and cysteine."Food Chemistry-X".2024 May;:101491

• 38. [IF=2] He Huang et al."Preparation and evaluation of sunflower oil by enzymatic aqueous extraction."JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY".2024 Apr;:

• 37. [IF=5.2] Yutong Jiang et al."Preparation of casein hydrolysate by two-step enzymatic hydrolysis and its immunomodulatory activities in vitro and in vivo."Food Bioscience".2024 Jun;59:104007

• 36. [IF=8.8] Peiwen Chen et al."Gamma-glutamylation of beef protein hydrolysates to improve its overall taste and functions of gastro-intestinal hormone (CCK and GLP-1) pro-secretion and anti-inflammation."FOOD CHEMISTRY".2024 Apr;:139466

• 35. [IF=4.1] Hanxing Su et al."Preparation, identification, and molecular docking of novel angiotensin-converting enzyme inhibitory peptides derived from rice-based distillers' spent cakes."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE".2024 Mar;:

• 34. [IF=8.2] Jinxiang Xie et al."A novel angiotensin I-converting enzyme inhibitory peptide from walnut (Juglans sigillata) protein hydrolysates and its evaluation in Ang II-induced HUVECs and hypertensive rats."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES".2024

• 33. [IF=5.2] Fan Yang et al."Non-volatile taste active compounds and umami evaluation of Agrocybe aegerita hydrolysates derived using different enzymes."Food Bioscience".2024 Apr;58:103772

• 32. [IF=6.1] Pan Gao et al."Effects of different amino acid enzymatic preparations on the quality and flavor of fragrant rapeseed oil."Food Chemistry-X".2024 Mar;21:101219

• 31. [IF=2] Pan Gao et al."Effect of sesame paste by protease hydrolysis: Physicochemical properties, storage stability, and flavor."JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY.2023 Dec;:

• 30. [IF=6] Yubo Han et al."Enzymatic methods for the preparation of fragrant rapeseed oil: Effect of reducing sugars on flavor production using the Maillard reaction."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Nov;189:115497

• 29. [IF=5.2] Yuhong Mao et al."Synergistic Hydrolysis of Soy Proteins Using Immobilized Proteases: Assessing Peptide Profiles."Foods.2023 Jan;12(22):4115

• 28. [IF=10.7] Qiaoyan Wang et al."pH sensitive cold-set hydrogels based on fibrinogen hydrolysates/carrageenan: Insights of rheology, coacervation, microstructure and antioxidant ability."FOOD HYDROCOLLOIDS.2024 Feb;147:109377

• 27. [IF=6] Kunlun Liu et al."Identification and mechanistic study of four novel ACE inhibitory peptides from maize germ protein hydrolysates."LWT-FOOD SCIENCE AND TECHNOLOGY.10.1016/j.lwt.2023.115254

• 26. [IF=8.1] Qifan Wang et al."Investigation on the simultaneous inhibition of advanced glycation end products, 4-methylimidazole and hydroxymethylfurfural in thermal reaction meat flavorings by liquiritigenin, liquiritin and glycyrrhizic acid and possible pathways."F

• 25. [4.927] Gang Ma et al."Application of Maillard Reaction Products Derived Only from Enzymatically Hydrolyzed Sesame Meal to Enhance the Flavor and Oxidative Stability of Sesame Oil."MOLECULES.2022 Jan;27(24):8857

• 24. [3.612] Zeyu Zhang et al."Changes in the physicochemical property and sensory quality of heat-processed beef flavour in the storage process."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.2022 Nov;:

• 23. [3.693] Zeyu Zhang et al."Changes in odorants and flavor profile of heat-processed beef flavor during storage."JOURNAL OF FOOD SCIENCE.2022 Nov;:

• 22. [9.231] Xiaoning Zhang et al."Study of the in vitro properties of oligopeptides from whey protein isolate with high Fisher's ratio and their ability to prevent allergic response to β-lactoglobulin in vivo."FOOD CHEMISTRY.2023 Mar;405:134841

• 21. [IF=4.927] Yongkang Ye et al."Ultrasound-Assisted Preparation of Maillard Reaction Products Derived from Hydrolyzed Soybean Meal with Meaty Flavor in an Oil-In-Water System."MOLECULES.2022 Jan;27(21):7236

• 20. [IF=6.706] Jian Zhang et al."Immunomodulatory Effects of Chicken Broth and Histidine Dipeptides on the Cyclophosphamide-Induced Immunosuppression Mouse Model."Nutrients.2022 Jan;14(21):4491

• 19. [IF=9.231] Long He et al."Production and identification of dipeptidyl peptidase IV (DPP-IV) inhibitory peptides from discarded cowhide collagen."FOOD CHEMISTRY.2023 Mar;405:134793

• 18. [IF=6.706] Zhaoguo Wang et al."Peptide−Calcium Chelate from Antler (Cervus elaphus) Bone Enhances Calcium Absorption in Intestinal Caco-2 Cells and D-gal-Induced Aging Mouse Model."Nutrients.2022 Jan;14(18):3738

• 17. [IF=9.231] Haochun Zhou et al."Identification of a novel α-amylase inhibitory activity peptide from quinoa protein hydrolysate."FOOD CHEMISTRY.2023 Mar;403:134434

• 16. [IF=1.73] Enhui Ge et al."Preventive effect of swim bladder hydrolysates on cyclophosphamide-induced ovarian injury in mice."Journal Of Obstetrics And Gynaecology Research. 2021 Dec 01

• 15. [IF=4.952] Jie Chen et al."A turn-on fluorescence biosensor for sensitive detection of carbaryl using flavourzyme-stabilized gold nanoclusters."Lwt Food Sci Technol. 2022 Mar;157:113099

• 14. [IF=4.813] Zhao Puying et al."Characterization and heterologous expression of a novel Co2+-dependent leucyl aminopeptidase Amp0279 originating from Lysinibacillus sphaericus."Appl Microbiol Biot. 2022 Feb;106(3):1139-1149

• 13. [IF=5.64] Shuai Luo et al."Analysis of the Formation of Sauce-Flavored Daqu Using Non-targeted Metabolomics."Front Microbiol. 2022 Mar 24;13:857966

• 12. [IF=1.931] Yan Li et al."Optimization of Enzymatic Hydrolysis and Activated Carbon Adsorption for Producing High Fischer Ratio Peptides from Soy Protein."Int J Pept Res Ther. 2021 Jun;27(2):1363-1372

• 11. [IF=2.998] Chen Mengdi et al."Taste characteristics and umami mechanism of novel umami peptides and umami-enhancing peptides isolated from the hydrolysates of Sanhuang Chicken."Eur Food Res Technol. 2021 Jul;247(7):1633-1644

• 10. [IF=3.167] Liu Bingtong et al."Identification and characterization of the peptides with calcium-binding capacity from tilapia (Oreochromis niloticus) skin gelatin enzymatic hydrolysates."J Food Sci. 2020 Jan;85(1):114-122

• 9. [IF=7.514] Yue Zhang et al."Isolation, characterization and molecular docking of novel umami and umami-enhancing peptides from Ruditapes philippinarum."Food Chem. 2021 May;343:128522

• 8. [IF=2.614] Feng Xue et al."Effects of high‐intensity ultrasound treatment on functional properties of plum (Pruni domesticae semen) seed protein isolate."J Sci Food Agr. 2018 Dec;98(15):5690-5699

• 7. [IF=7.514] Wenmin Wu et al."Preparation process optimization of pig bone collagen peptide-calcium chelate using response surface methodology and its structural characterization and stability analysis."Food Chem. 2019 Jun;284:80

• 6. 劉培基,崔文甲,王文亮,弓志青,楊正友.美拉德反應(yīng)改善香菇柄酶解液的風(fēng)味[J].食品與發(fā)酵工業(yè),2020,46(22):71-78.

• 5. 蔡沙, 何建軍, 施建斌,等. 風(fēng)味蛋白酶酶解蠶蛹蛋白工藝研究[J]. 食品工業(yè), 2019, 040(001):158-163.

• 4. 曹川, 朱文廣, 包建強(qiáng). 貽貝肉酶解液的脫苦脫腥研究[J]. 江蘇農(nóng)業(yè)科學(xué), 2012, 040(002):216-218.

• 3. 余杰, 楊振國(guó), 熊夏宇,等. 復(fù)合酶水解牡蠣蛋白的動(dòng)力學(xué)研究[J]. 食品工業(yè)科技, 2012, 33(020):142-144.

• 2. 曹川 包建強(qiáng). 響應(yīng)面法優(yōu)化蛋白酶提取貽貝蛋白的工藝參數(shù)[J]. 山西農(nóng)業(yè)科學(xué) 2011(11):1196-1201.

• 1. 曹川 包建強(qiáng). 不同酶酶解貽貝蛋白的特性研究[J]. 湖南農(nóng)業(yè)科學(xué) 2011(10):95-97.

輸入產(chǎn)品批號(hào)：

本計(jì)算器可幫助您計(jì)算出特定溶液中溶質(zhì)的質(zhì)量、溶液濃度和體積之間的關(guān)系，公式為：

質(zhì)量 (mg) = 濃度 (mM) x 體積 (mL) x 分子摩爾量 (g/mol)

• pg ng μg mg g kg =
  fM pM nM μM mM M *
  nL μL mL L *