Characteristics of enzyme preparation

Introduction: enzyme preparations can be used in many places in China, not only in the food industry, but also in other industries and agriculture What are the characteristics of enzyme preparation? What is the function of enzyme preparation? Let's answer it At present, the output value of China's food industry is nearly 800 billion yuan, ranking first in the total industrial output value, but it is less than 50% of the agricultural output value There are still a large number of agricultural products that have not yet entered the processing field China produces 500 million tons of grain, 60 million tons of meat and 50 million tons of fruit annually, no more than 15% of which enter the processing system For agricultural products that enter food processing, the proportion of primary products is significant Therefore The market of food enzyme preparation is not only facing the existing industrial food, but also considering the future agricultural industrialization It is necessary to develop various functional food enzyme preparation for the future agricultural products entering the processing field Enzyme preparation is a kind of product which is extracted from biology, including animals, plants and microorganisms, with biocatalytic ability, supplemented by other components, and used to accelerate the food processing process and improve the quality of food products Enzyme preparations for food industry must meet the relevant national quality standards in production and use The dosage forms of enzyme preparations can be liquid or solid The characteristics of enzyme preparation are different because different enzyme preparation features are different 1 Oxidoreductase: oxidoreductase refers to the enzymes involved in the oxidation-reduction of organic substances There are mainly dehydrogenase and cytochrome oxidase, which exist in the body fluids and tissues of animals and plants, but seldom used in feed additives 2 Digestive enzymes: these enzymes can be synthesized and digested by livestock and poultry, but they need to be strengthened and supplemented for some reason These enzymes mainly include amylase, protease and lipase 3 Non digestible enzyme: the enzyme that can not be secreted into the digestive tract by animals themselves, mostly from microorganisms, which can digest substances that can not be digested by animals themselves or degrade some antinutritional factors 4 The compound enzyme can degrade a variety of substrates, anti nutrient factors and nutrients in the feed at the same time, which can improve the nutritional value of the feed to the maximum extent Feed enzyme products at home and abroad are mainly compound enzyme products What is the function of enzyme preparation? It can improve the food properties such as texture, taste, flavor, freshness, food adaptability, prolong the storage period of food and prevent food deterioration As for the introduction of enzyme preparation, you can also understand the food safety knowledge and the problems of various enzyme preparations Editor in charge: he xianrob