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29-
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Detailed Description
Interior substances in plant cells and cell wall have large quantity of cellulose, hemi-cellulose, β-glucan, pectin substance. These large molecular weight substances have these characters as following:
①These polysaccharide substances which can’t be used by yeast and human are thrown away as waste in food or fermentation industries. That wastes many resources.
②Starch, protein and so on, locked up by these substances, can’t be extracted or utilized fully.
③High viscosity caused by β-glucan and pectin affects filter efficiency and makes the production oxidized overly. Many impurities locked up are not easy to be deposited. These reasons affect the production quality.
④Cellulose and hemi-cellulose are reborn natural resources, but the utilization of them is limited. If we can turn them into monosaccharide, we will get enough energy resources. Studies on cellulase and hemi-cellulase can resolve these problems easily.
Above all, resolving these problems can change traditional procedures, decrease cost and improve quality, and is important for human’s life.
Foodzymes are high-tech preparations for these characters presently.
Mildew and bacilli induced properly can produce one major enzyme with more assistant enzymes, and we also can change inducer and make them produce suitable enzymes for special use.
We can improve efficiency and decrease cost, eradicate pollution, prompt enzymes quality by submerged fermentation, ultra filtrate concentration and spray drying process. These productions not only contain necessary enzyme activities, but also are measured up by related internal and international standard.
In the fact that cellulose, hemi-cellulose, β-glucan, pectin and protein exist in plant cells popularly, Foodzymes in our corporation contain cellulase, hemi-cellulase, β-glucanase, pectinase and protease. These enzymes can play as an important role in following:
①NSPs are hydrolyzed into polysaccharides and monosaccharides, and improve materials’ utilization efficiency.
②Broken the cell wall down, release suitable nutrient substances, increase final yield.
③Hydrolyze β-glucan and pectin, decrease viscosity and increase clarification, improve production quality.
④Hydrolyze and soften crude fiber in vegetables and prompt flavor.
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