Hoʻolako ʻia ʻo Newgreen i ka meaʻai/ʻoihana papa aminopeptidase pauka
wehewehe huahana:
ʻO Aminopeptidase kahi protease hiki ke hoʻokahe mālie i nā koena amino acid mai ka N-terminus (hopena amino) o kahi protein a i ʻole polypeptide kaulahao. ʻO kāna hana enzyme he ≥5,000 u / g, e hōʻike ana he kiʻekiʻe ka catalytic efficiency o ka enzyme a hiki ke hoʻokuʻu koke i nā waikawa amino N-terminal. Loaʻa ka Aminopeptidase i nā holoholona, nā mea kanu a me nā microorganism. Hana ʻia ia e ka ʻenehana fermentation microbial a lawe ʻia a hoʻomaʻemaʻe ʻia e hana i ka pauka a i ʻole ka wai.
ʻO Aminopeptidase me ka hana enzyme o ≥5,000 u / g kahi hoʻomākaukau enzyme kūpono a versatile i hoʻohana nui ʻia i ka meaʻai, hānai, lāʻau lapaʻau, biotechnology a me nā mea hoʻonaninani. ʻO kāna hana kiʻekiʻe a me kāna kikoʻī e hoʻolilo iā ia i enzyme koʻikoʻi no ka hydrolysis protein a me ka hoʻokuʻu ʻana i ka waikawa amino, me nā pono waiwai a me nā pono kaiaola. ʻO ka pauka a i ʻole ke ʻano wai he maʻalahi ke mālama a lawe ʻia, kūpono no nā noi ʻoihana nui.
COA:
| Items | Nā kikoʻī | Ka hopenas |
| Ka nana aku | Pauda melemele māmā | Hoʻokō |
| ʻala | ʻAno ʻala o ka ʻala fermentation | Hoʻokō |
| Ka hana o ka enzyme (aminopeptidase) | ≥5000 u/g | Hoʻokō |
| PH | 5.0-6.5 | 6.0 |
| Pohō ma ka maloʻo | ＜5 ppm | Hoʻokō |
| Pb | ＜3 ppm | Hoʻokō |
| Helu Papa Nui | ＜50000 CFU/g | 13000CFU/g |
| E.Coli | ʻinoʻino | Hoʻokō |
| Salmonella | ʻinoʻino | Hoʻokō |
| Ka hoʻoheheʻe ʻole | ≤ 0.1% | Kupono |
| Waihona | Mālama ʻia i loko o nā ʻeke poli poli, ma kahi maloʻo a maloʻo | |
| Ola ola | 2 mau makahiki ke mālama pono ʻia | |
Hana:
ʻO ka Catalytic n-Terminal Amino Acid Hydrolysis:e hoʻokahe mālie i nā koena amino acid mai ka N-terminal o ke kaulahao polypeptide e hoʻohua i nā ʻakika amino manuahi a me nā peptides pōkole.
Mea kikoʻī o ka substrate:Loaʻa iā ia kahi koho no ke ʻano o ka waikawa amino N-terminal, a ʻoi aku ka nui o ka hydrolysis pono no nā waikawa amino hydrophobic (e like me ka leucine a me ka phenylalanine).
Hiki ke hoʻololi i ka PH:Hōʻike ʻo ia i ka hana maikaʻi loa ma lalo o nā kūlana haʻahaʻa haʻahaʻa a i kū ʻole (pH 6.0-8.0).
Palena wela:Mālama i ka hana kiʻekiʻe i loko o kahi pae wela haʻahaʻa (maʻamau 40-60°C).
Pānaʻi Synergistic:Hoʻohana pū ʻia me nā protease ʻē aʻe (e like me endoproteases a me carboxypeptidases), hiki iā ia ke hoʻomaikaʻi i ka pono o ka hydrolysis protein piha.
Noi:
ʻOihana Meaʻai
●Protein hydrolysis: hoʻohana ʻia e hana i nā waikawa amino a me nā peptides pōkole e hoʻomaikaʻi ai i ka ʻono meaʻai a me ka waiwai o ka meaʻai. No ka laʻana, hoʻohana ʻia i ka soy sauce, condiments a me nā meaʻai hana.
●Ka hana ʻana i ka waiū: hoʻohana ʻia e decompose i ka protein waiū a hoʻomaikaʻi i ka digestibility a me ka hana o nā huahana waiū.
●Meat processing: hoʻohana ʻia e hoʻomaʻamaʻa i ka ʻiʻo a hoʻomaikaʻi i ke ʻano a me ka ʻono.
ʻOihana Hanai
●Ma keʻano he meaʻai meaʻai, hoʻohanaʻia ia e hoʻonui i ka digestibility a me ka absorption rate o ka protein hānai a hoʻoikaika i ka ulu holoholona.
●E hoʻonui i ka waiwai o ka meaʻai a hoʻemi i nā kumukūʻai hānai.
ʻoihana lāʻau lapaʻau
●Ka hana lāʻau: hoʻohana ʻia no ka synthesis a me ka hoʻololi ʻana i nā lāʻau peptide.
●Diagnostic reagents: ma ke ʻano he mea nui o nā biosensors, hoʻohana ʻia no ka ʻike ʻana i nā waikawa amino a me nā peptides pōkole.
ʻImi ʻenehana biotechnology
●Hoʻohana ʻia i ka noiʻi proteomics e kālailai i ke kaʻina N-terminal o nā protein.
●Ma ka ʻenekema enzyme, hoʻohana ʻia ia e hoʻomohala i nā aminopeptidases hou a me kā lākou derivatives.
ʻOihana Hoʻolima
●Hoʻohana ʻia i loko o nā huahana mālama ʻili e hoʻoheheʻe i nā ʻāpana protein a hoʻonui i ka absorbency a me ka hana o nā huahana.
●Ma keʻano he mea hana, hoʻohanaʻia ia e hoʻomohala i nā huahana anti-kahiko a me ka moisturizing
Pūʻolo & Hoʻouna
