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Dairy cultures and enzymES

Chymotrypsin

Product Name: Chymotrypsin
General Introduction: Chymotrypsin is a proteolytic enzyme. It can priority hydrolyze tyrosine containing l-isomer, phenylalanine and the peptide bond of tryptophan, the best effective condition is pH 8.0. Its activity can be restrained by heavy metal or natural trypsin inhibitor in some degrees.
Function: Practically used to heal cicatrisation caused by injuries, inflammation and it is also used for avoiding part dropsy, blood-gathering, haematoma caused by wrick, breast dropsy after operation, tympanitis and rhinitis Brief introduction of production: The high purity chymotrypsin is extracted from bovine or porcine pancreas and purified by affinity chromatography in order to avoid being polluted by other protease.


Drum

Assay by HPLC

6:1, USP,EP

Chymotrypsin(CAS:9004-07-3)

400 USP u/mg USP,EP

Name: Fenofibrate
CAS NO: 49562-28-9
EC NO: 256-376-3
MW: 360.84
MF: C20H21ClO4
Up to standard of CP2000
Synonyms: 2-(4-(4-chlorobenzoyl)phenoxy)-2-methylpropanoic acid isopropyl ester;proctofene;sedufen;
Indications: Adjunctive therapy to diet to reduce elevated LDL-C, Total-C, Triglycerides and Apo B, and to increase HDL-C in adult patients with primary hypercholesterolemia or mixed dyslipidemia (Fredrickson Types IIa and IIb).


Drum

Glutamine Transaminase Improvement of the food texture: TG can improve the important properties of protein by catalyzing the formation of cross-links intra- and inter molecule of proteins. If the product is applied in the production of reformed meat, it can not only cohere the dogmeat together, but also attach the non-meat protein to meat protein with cross-links, thus greatly improving the taste, flavor, texture and nutrition value of meat products.
Glutamine Transaminase Improvement of the nutrition value of protein: TG can make the essential amino acid (such as lysine) of human bodies covalently cross-linked with protein to prevent the amino acids from being destroyed by Maillard reaction, which results in the improvement of the nutrition value of protein. Glutamine Transaminase can also be used to introduce the absent amino acids into protein with unideal compositions. People in developing countries are especially interested in this aspect.
Glutamine Transaminase Preparation of heat-resistant and water-fast film: When the Glutamine Transaminase-catalyzed casein is dehydrated, a water- insoluble film is obtained. This film can be hydrolyzed by chymotrypsin. Therefore, it is an edible film that can be used as food packaging material.
Glutamine Transaminase Embedation of fat or fat-soluble substance.
Glutamine Transaminase Improving the flexibility water-holding ability of food.

Glutamine Transaminase Improvement of the food texture: TG can improve the important properties of protein by catalyzing the formation of cross-links intra- and inter molecule of proteins. If the product is applied in the production of reformed meat, it can not only cohere the dogmeat together, but also attach the non-meat protein to meat protein with cross-links, thus greatly improving the taste, flavor, texture and nutrition value of meat products.
Glutamine Transaminase Improvement of the nutrition value of protein: TG can make the essential amino acid (such as lysine) of human bodies covalently cross-linked with protein to prevent the amino acids from being destroyed by Maillard reaction, which results in the improvement of the nutrition value of protein. Glutamine Transaminase can also be used to introduce the absent amino acids into protein with unideal compositions. People in developing countries are especially interested in this aspect.
Glutamine Transaminase Preparation of heat-resistant and water-fast film: When the Glutamine Transaminase-catalyzed casein is dehydrated, a water- insoluble film is obtained. This film can be hydrolyzed by chymotrypsin. Therefore, it is an edible film that can be used as food packaging material.
Glutamine Transaminase Embedation of fat or fat-soluble substance.
Glutamine Transaminase Improving the flexibility water-holding ability of food.

Assay by HPLC

DMF document
Assay:98% By HPLC

Chick peas bran serves as a primary energy source for the farm animals (164 kcal per 100g). It is experimentally proved that chick peas bran provides all essential nutrients for ruminants (animals which only eat plants) to grow equally well and produce an equal amount and quality of milk. Non-ruminant diets can be made a whole-meal when some amount of chick peas bran is added to their feed. It also promotes egg production and meat growth.

Chick peas bran contains carbohydrates (27.42g per 100g) and is high in protein (8.86g per 100g). It also contains fat, vitamins, minerals and other nutrients. In common with other grain legumes, chickpeas contain few secondary compounds such as trypsin and chymotrypsin inhibitors. This leads to higher nutrition values and fewer digestive problems in non-ruminants.

Heat treatment is an effective method to increase the amount of protein availability for intestinal digestibility. Extrusion is a very good heat technique to destroy secondary components in legumes, since the proteins are irreversibly denatured. However, over-processing of chick peas bran may decrease the nutritional value and extrusion could lead to losses in minerals and vitamins, while dry heating does not change the chemical composition. Moreover, chick peas straw can also be used as an alternative forage in ruminant diets.