NUCLEASE CAS#: 60675-83-4 Food grade

NUCLEASE

DESCRIPTION

Nuclease is obtained from the freeze-dried extract of Penicillium citrinum medium. It can hydrolyze nucleic acid to 5`-nucleotide orientately. As we all know, the 5`-nucleotide which is a valuable flavor enhancer of food can effectively enhance flavor. Nuclease can be applied for improving flavor and inhibiting off-flavor. Meanwhile, the nucleic acid can enhance the sweet and meat tastes. So Nuclease has an important role in the industrial Production of 5`-nucleotide and the seasonings such as yeast extract.

SPECIFICATIONS

(Formulations are supplied as per customer requirements)

APPLICATIONS

Health food

Industrial Production of 5`-nucleotide

Yeast extract

ENZYME ACTINITION DEFINITION

Activity is indicated by u/g , and complies with the specifications of FCC Ⅳand JEFCA. 

USAGE

The optimum temperature : 50℃

The optimum pH : 7.0

SAFETY

If in-taking the enriched enzyme powder or droplet, allergic may appear.

Sensitivity to the skin, eyes and mucous membrane tissue is caused by long-time touch.