Enzymes
As the leading provider of food enhancer, Jiangsu YimingBiological Technology Co., Ltd. mainly engage in bio-engineering of food additives and ingredients, with product line covering yoghurt enzymes, colloid, preservatives and others. Looking into the future, it is seeking to enter the field of healthcare, brewing, cosmetic and other emerging markets.
Enzymes for industrial useare proteins that act as biological catalysts, which are non-toxic and environment-friendly. Enzyme products can create chemical reactions in the body and accelerate the reaction rate to help support life.
Entering the 1980s, bioengineering has been developed rapidly in China as new technology. As a consequence, the manufacturing and application of enzyme engineering have gradually expanded to the food industry. Against this background, Yiming established its first manufacturing plant in 1998 in Taixing city, Jiangsu Province. Nowadays, Yiming has developed transglutaminase fermented from streptoverticillium mobaraense. As one of the professional industrial enzyme suppliersin China, Yiming is the first Chinese company and the second company in the world after Ajinomoto to realize the production of transglutaminase by microbial fermentation and we can provide you with different types of high-quality food enzymes.
Enzyme is an active protein. Its catalytic is more effective than inorganic catalysts.
Enzymes are extracted from living organisms and made through modern biotechnology. It is a pure natural biological product and green food additive. It plays a significant role in a variety of special flour production and transformation.
The main enzymes used in dairy processing are catalase and lactase. Catalase has high enzymatic activity in bovine colostrum and is mainly used to remove excess in dairy products, thereby killing pathogens by using H2O2.
Enzymes baking industryare mainly used to improve product quality (color, smell, taste, etc.) and increase the added value of by-products.
The main enzymes used in this field are pectin, cellulase and amylase. These enzymes are mainly used for peeling fruits, clarifying juice, reducing juice viscosity, improving juice utilization rate, enhancing stability, and also for making vegetable juice, extending the shelf life of fruits and vegetables, reducing nutrient loss, etc.
Advantages of Using Enzymes in Industrial Manufacturing Processes
Enzymes enable all walks of life to ensure the quality and stability of their products by improving production efficiency. By reducing the list of industrial enzymes and their uses, water and raw materials and generation of less waste, they also help provide consumers with eco-friendly products.
Most industries are faced with production waste that is harmful to nature. This is not the case with enzymes, because they are completely biodegradable. After industrial enzymes complete their work, they are broken down into amino s that are naturally recovered in the environment. Enzymes also help improve resource efficiency in the food chain by reducing processing losses.
Enzymes can meet the convenience requirements of modern society without affecting health and safety. Enzymes can make high-quality products, increase yields and avoid harmful by-products. For example, enzymes in fruit juice industrymake the fruit easier to squeeze and the juice is clearer. Finally, enzymes can also improve the health of food and help meet special dietary needs. For example, they promote the production of low-salt processed meat or enable millions of lactose intolerant people to digest dairy products.
How Do Enzymes Work
An initial input of energy is required before the reaction takes place in all chemical reactions. If this initial energy requirement (called activation energy or energy barrier) is small, then the reaction will happen quickly and easily. If the activation energy is large, the reaction will take longer. The role of enzymes is to reduce the activation energy required for chemical reactions to occur.
First, the enzyme binds to the substrate and deforms its shape slightly. The change in shape activates the substrate molecule and reduces the total activation energy required to turn the substrate into a product. As the number of activated substrate molecules increases, the conversion of substrate to product also increases.
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