Food Enzymes catalyzes chemicals reactions in Food Products

Enzymer

3-dehydrosphinganine reductase

3-dehydrosphinganine reductase (EC 1.1.1.102) is an enzyme that belongs to the family of oxidoreductases, specifically those acting on the CH-OH group of donor with NAD+ or NADP+ as acceptor. The systematic name of this enzyme class is D-erythro-dihydrosphingosine:NADP+ 3-oxidoreductase.This enzyme participates in sphingolipid metabolism.

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3-methylbutanal reductase

3-methylbutanal reductase (EC 1.1.1.265) is an enzyme that belongs to the family of oxidoreductases, specifically those acting on the CH-OH group of donor with NAD+ or NADP+ as acceptor. The systematic name of this enzyme class is 3-methylbutanol:NAD(P)+ oxidoreductase.

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Antioxin SB

Antioxin SB is a stabilizer specifically created by AEB for the process treatment in beer production. Antioxin SB protects beer from oxidation for prolonged periods, maintains the distinguishing original organoleptic properties and the aromatic qualities, original freshness and soft color. Antioxin SB maintains beer stability for a period four times longer than with traditional antioxidant products.

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Arabinol SB

Arabinol SB is a special gum arabic, specifically studied for the stabilizing treatment of beer. Arabinol SB highlights a constant yield in all beer types and with different production solutions.

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Beta-glucanase

Beta Glucanase [EC3.2.1.6] is made from Teichoderma reesei ,which can catalyze the β-Glucosan in plants efficiently into glucose and other low molecelar material,so as to reduce the viscosity of processed plants and animal chymus.Therefore,if used in the glycation of beer industry,this product can accelerate filtration obviously.

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Bromelain

Bromelain can refer to one of two protease enzymes extracted from the plant family Bromeliaceae, or it can refer to a combination of those enzymes along with other compounds produced in an extract.It is effective for reducing swelling (inflammation), especially of the nose and sinuses, after surgery or injury.It may also be used for a variety of other effects that remain scientifically unconfirmed and not authorized by regulatory authorities like the Food and Drug Administration.Bromelain is excellent for use in dietary digestive aid supplements,effective in the hydrolysis of gluten complex in baking applications.

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CakeZyme

CakeZyme™ is a revolutionary enzyme-based ingredient that helps cake manufacturers create products with the soft texture, good mouth feel, consistency and longer shelf life that consumers crave.

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Cellulase

Cellulase( EC 3.2.1.4) refers to a class of enzymes produced chiefly by fungi, bacteria, and protozoans that catalyze cellulolysis (break down of cellulose). Several different kinds of cellulases are known, which differ structurally and mechanistically.

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CereCalase

CereCalase is an exclusive blend of hemicellulase, beta-glucanase and phytase that is designed to synergistically disrupt the fibrous nature of plant cell walls and release trapped nutrients from plant materials.CereCalase is uniquely suited for use in human digestion, digestion supplements for pets, and agricultural feeds.

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Chymotrypsin

Chymotrypsin is a digestive enzyme that can perform proteolysis. Chymotrypsin preferentially cleaves peptide amide bonds where the carboxyl side of the amide bond is a tyrosine, tryptophan, or phenylalanine.The hydrophobic and shape complementarity between the peptide substrate P1 sidechain and the enzyme S1 binding cavity accounts for the substrate specificity of this enzyme.

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