Deaminase is obtained from the freeze-dried extract of Aspergillus. Melleus. It can convert adenosine monophosphate (AMP) to inosinic acid (IMP). As we all know, IMP is a valuable flavor enhancer of food, and effectively enhance flavor. So Deaminase has an important role in the industrial Production of IMP and the seasonings such as yeast extract.
Industrial Production of IMP
ENZYME ACTINITION DEFINITION
Activity is indicated by u/g, and complies with the specifications of FCC IVand JEFCA.
The optimum temperature: 50
The optimum pH: 6.0
If in-taking the enriched enzyme powder or droplet, allergic may appear.
Sensitivity to the skin, eyes and mucous membrane tissue is caused by long-time touch.
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