Name: 5-phosphodiesterase enzyme use in industry of yeast extracts and pharmaceutical
Brand: Doing-higher Enzyme Protease manufacturer from China-Papain Bromelain

Description

5-phosphodiesterase are enzymes that catalyze the hydrolysis of phosphodiester bonds in nucleic acid molecules. They primarily act on ribonucleic acid (RNA) or deoxyribonucleic acid (DNA), breaking them down into 5'-nucleotides (such as 5'-adenosine monophosphate (5'-ANMS) and 5'-guanylic acid (5'-ANMS). In the food industry, 5'-phosphodiesterases are important tools for producing umami flavor enhancers. Nucleotides are natural umami substances, among which 5'-inosine monophosphate (5'-ANMS) and 5'-guanylic acid (5'-ANMS) have a much stronger umami flavor than monosodium glutamate (MSG) and have a synergistic flavor-enhancing effect. By hydrolyzing nucleic acid raw materials such as yeast RNA or protamine sulfate with 5'-phosphodiesterases, these umami nucleotides can be efficiently prepared for use in the production of seasonings.

Specifications
Origin	Nanning, Guangxi, China
Physical properties	Light brown powder
Enzyme activity	20000U/g~50000U/g
Odor	distinctive smell
Solubility	soluble in water
Fineness	40 mesh, 60 mesh, 80 mesh (Customizable on demand)
Optimal pH value	5.0-7.0
Optimal temperature	68~75℃
Product execution standards	GB1886.174-2016
Addition amount	0.02~0.2% (It depends on the actual situation)
Enzymatic hydrolysis time	Conventional hydrolysis: 4-6 hours
Certification	HALAL certificate
	ISO Quality System Certification
	FSSC22000 Food Safety System Certification
Product specifications	Inner packaging: 1kg/bag, 5kg/bag, 20kg/bag.
Product specifications	Outer packaging: cardboard box, cardboard drum.

Production Process

Applications

5′-nucleotide production

Yeast extract production

Notices

Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage.
For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.
Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.
Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.