Enzymes

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    Alkaline Protease

    Alkaline Protease

    1. Alkaline Protease appearance: light brownish powder with less than 8% of water content.
    2. Alkaline Protease activity: 200,000 U/g
    3. The Alkaline Protease enzyme activity can be maintained at least 85% when stored for 6 months.

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    Amylase

    Amylase

    1. Appearance: pale white or light brownish color with less than 8% of water content.
    2. Activity: 5000 U/g
    3. The alpha amylase enzyme activity can be maintained up to 90% for 6 months when stored at room temperature.

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    Glucoamylase Enzyme

    Glucoamylase Enzyme

    Glucoamylase is prepared and refined by deep fermentation of Aspergillus niger
    1. Glucoamylase appearance: beige powder (solid) or brownish red solution (liquid)
    2. The optimal temperature: 60°C

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    Pectinase Enzyme

    Pectinase Enzyme

    1. Pectinase appearance: pale white powder with less than 8% of water content.
    2. Pectinase activity: 30,000 U/g
    3. The pectinase enzyme activity can be maintained at least 85% for 6 months when stored at room temperature.

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    Acidic Protease

    Acidic Protease

    1. Acidic protease appearance: pale white or light brown powder with less than 8% of water content.
    2. Acidic protease activity: 50,000 U/g
    3. The enzyme activity can be maintained at least 85% when stored for 6 months.

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    Phytase Enzyme

    Phytase Enzyme

    1. Appearance: light brown powder with less than 8% of water
    2. Activity: 100,000 U/g
    3. The phytase can enhance daily weight gain of broilers and egg production of laying chickens, and reduce broken eggs of laying and breeding chickens.
    4. The phytase can increase the utilization of Ca, Zn, Co, Mg, and Fe in dietary feeds.
    5. The phytase can increase the utilization of protein, amino acids, starch, and lipid.

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  • Cellulase Enzyme

    Cellulase Enzyme

    1. Appearance: light yellowish powder with less than 8% of water content.
    2. Activity: 5,000 U/g
    3. The Cellulase enzyme activity can be maintained up to 95% for 6 months when stored at room temperature.

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  • Neutral Protease

    Neutral Protease

    1. Appearance: light brownish powder with less than 8% of water content.
    2. Activity: 100,000 U/g
    3. Temperature: 40-55°C
    4. pH: 6.0-8.0 (with optimal pH of 6.5-7.5).

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  • Mannanase Enzyme

    Mannanase Enzyme

    1. Appearance: pale white powder with less than 8% of water content.
    2. Activity: 5000 U/g
    3. The β-mannanase can decompose mannans in soybean, cereals and their by-products, destroy cell walls, reduce the viscosity of digestive chymes, and help the nutrients to fully contact digestive enzymes.
    4. The β-mannanase can also increase the activity of endogenous digestive enzymes such as amylase, trypsin and lipase, improve intestinal microflora and the integrity of intestinal mucosa, increase the feed utilization, promote growth and reduce the environmental pollution.

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  • Total 16 Records
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