离析酶 R-10

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离析酶 R-10

P002035
Macerozyme-R10
- 优惠价: ￥315.00-2800.00
  
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  普通会员：￥315.00-2800.00
  
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重量：0.00KG
- 瓶：
- 1g 10g
- 数量：
- (库存20)
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商品参数

商品概述

P002035
Macerozyme-R10

产品相关资料：

Classification Products Properties Usage Package

Cellulase CELLULASE "ONOZUKA" R-10 Cellulase derived from Trichoderma viride, which decomposes plant cell walls. Protoplast preparation from plants. 10g
100g

CELLULASE "ONOZUKA" RS Broader range of applications than R-10. 10g
100g

CELLULASE "ONOZUKA"
Use for analysis of feeds Measures rate of digestion of dried feeds. 100g

CELLULASE "ONOZUKA" FA

Macerating enzyme
MACEROZYME R-10 Enzyme derived from Rhizopus sp. Possesses high pectinase and hemicellulase activity. Decomposes plant tissue to isolate single cells. Isolates single cells from leaf cells and cultured plant cells. 10g
100g

Enzymes for seaweed
β1,4-MANNANASE β-1,4-MANNANASE derived from Bacillus subtilis, which decomposes Protoflorideae (Bangia, Porphyraetc.)tissue together with β-AGARASE and β-1,3-XYLANASE to isolate single cells. Protoplast preparation from seaweed. 500mg

β-AGARASE β-AGARASE derived from Vibrio alginolyticus, which decomposes Florideae (Gracilaria etc.) tissue with CELLULASE "ONOZUKA" RS to isolate single cells. β-AGARASE also decomposes Protoflorideae (Bangia, Porphyra etc.) tissue together with β-AGARASE and β-1,3-XYLANASE to isolate single cells.

β-1,3-XYLANASE β-1,3-XYLANASE derived from Bacillus subtilis, which decomposes Protoflorideae (Bangia, Porphyraetc.) tissue together with β-AGARASE and β-1, 3-XYLANASE to isolate single cells.

Collangenase COLLAGENASE-YAKULT Collagenase derived from Streptomyces sp. dissolves collagen in animal tissue and organs to disperse and isolate cells. Disperses and isolates animal cells. 100mg
1g

Classification Products Origin Opt.pH Opt.Temp. Usage Packgae

Cellulase CELLULASE "ONOZUKA" 3S Trichoderma viride 4.0 55 Processing of fruits, vegetables and cereals. 1kg
10kg

CELLULASE Y-NC Aspergillus niger 4.0 60 Processing of fruits, vegetables and cereals. Decomposition of hemicellulose. 1kg
10kg

Macerating Enzyme MACEROZYME A Rhizopus sp. 5.0 45 Solubilization of fruits, vegetables, and cereals. Production of puree paste. 1kg
10kg

MACERATING ENZYME Y Bacillus sp. 7.0-9.0 50-65 Solubilization of fruits, vegetables, and cereals. Production of puree paste. 5kg

Pectinase PECTINASE SS Aspergillus niger 4.0-4.5 65 Acceleration of pressing and filtration of fruits and vegetables. Clarification of juices. 1kg
10kg

PECTINASE 3S Aspergillus sp. 3.5-4.0 40-45 Clarification of apple, orange and grape juices. Clarification of fruit wines. 1kg
10kg

PECTINASE HL Aspergillus sp. 3.5-4.0 40-45 Acceleration of pressing of fruits and vegetables.
Clarification of juices thereof. 1kg
10kg

Amylase UNIASE L Aspergillus oryzae 4.5-5.0 55-60 Production of high maltose syrup. Improvement of bread quality. 1kg
10kg

Alkaline Protease
AROASE XA-10 Bacillus　licheniformis 10.0-11.0 60-75 Decomposition of plant and animal proteins. Production of peptides. 1kg
10kg

Neutral Protease PANCIDASE NP-2 Aspergillus oryzae 7.0 45-50 Production of seasoning. 1kg
10kg

PANCIDASE MP Aspergillus oryzae 7.0 45-50 Production of seasoning. 1kg
10kg

PANCIDASE P Aspergillus sp. 6.0 45-50 Making better bread dough.
Enhancement of biscuit flavor. 1kg
10kg

AROASE AP-10 Bacillus subtilis 7.0-8.0 50-55 Decomposition of plant and animal proteins. Production of peptides. 1kg
10kg

AROASE NP-10 Bacillus subtilis 7.0-8.0 50-55 Decomposition of plant and animal proteins. Production of peptides.

AROASE NS Bacillus subtilis 7.0-8.0 50-55 Decomposition of plant and animal proteins. Production of peptides.

Acid Protease
PROTEASE YP-SS Aspergillus niger 2.5-3.0 50-55 Production of seasoning. Decomposition of proteins. 1kg
10kg

Lactase LACTASE Y-AO Aspergillus oryzae 4.5 55 Processing dairy products.
Treatment of whey. 1kg
10kg

Classification

Products

Properties

Form

Usage

Package

Galactooligosccharides

（Self determined GRAS）

　Principal component is
　4'-galactosyllactose naturally
　found in human milk,an
　indigestible sugar,and as
　such,is effective in promoting
　the growth ofLactobacillus
　and Bifidobacterium in the
　intestine. Highly stable at
　high temperatures and
　acidic solutions.

Liquid

　　　Functional food
　　　Milk products
　　　Beverages
　　　Confectionary
　　　Desserts
　　　Frozen desserts
　　　Bread
　　　Jam

25kg

（Self determined GRAS）