Products

Winovazyme Biological Science & Technology Neutral Protease is defined as the amount of enzyme which releases 1.0μg tyrosine from casein in 1 min at 40℃ and pH7.2.

Winovazyme Biological Science & Technology Tannase is produced from submerged fermentation and purification technique, it can hydrolyze depside bonds between gallic acid and tea polyphenols specifically, and cause many advantages for tea drink including solubilization of tea cream.

Winovazyme Biological Science & Technology Pectinase is defined as the amount of enzyme which hydrolyzes pectin to liberate 1 mg of galacturonic acid in 1 h at 50℃ and pH3.5.

Winovazyme Biological Science & Technology β-Amylase is a kind of exo-amylase. It begins at the non-reducing end of the liquefaction starch and hydrolyze them in turn against the maltose unit and react Walden inversion. So the product become to β maltose from alpha type. This enzyme can’t hydrolyze α-1, 6-glucosidic link of starch. Before 1, 6 link 2~3 glucoase residue stop as starch decomposition. Basically no glucose produce for maltose.

Winovazyme Biological Science & Technology α-Amylase can hydrolyze the α-1,4-glucosidic linkages of gelatinized starch randomly into soluble dextrin of different length and other low molecular sugar, glucose, and maltose, decrease the viscosity of starch paste. It is widely used in manufacture of starch sugar and alcohol, brewery, textile, dye & printing, paper, feed industry etc.

Winovazyme Biological Science & Technology Glucoamylase is obtained by controlled fermentation from Aspergillus niger. It is widely used in brewery and manufacture of starch sugar, alcohol, gourmet powder, antibiotics, etc.

Winovazyme Biological Science & Technology Alkaline Protease where one alkaline protease activity unit (U) is defined as the amount of enzyme which releases 1.0μg tyrosine from casein in 1 min at 40℃ and pH7.2.

Winovazyme Biological Science & Technology Aminopeptidase is a Light yellow powder used to decrease the bitterness of peptide products.

Winovazyme Biological Science & Technology Glucose Oxidase is defined as the amount of enzyme which oxidizes 1μmol β-D-glucose into D-gluconic acid and H2O2 in 1 min at 37℃, pH5.5.

Winovazyme Biological Science & Technology β-Glucosidase belongs to the class of cellulase, can catalyze the hydrolysis of glycosidic bond between aryl or alkyl and glycosyl atoms to release glucose, prepared by submerged fermentation and advanced extraction technology, can be applied in the fields of medical, food and biomass conversion.

Winovazyme Biological Science & Technology High temperature α-Amylase has excellent acid and heat resistance, can hydrolyze starch into dextrin of different length and other low molecular sugar, glucose, and maltose, decrease the viscosity of starch paste. It is widely used in the industries of starch sugar (glucose, maltose, dextrin, fructose, oligosaccharide), alcohol, beer, monosodium glutamate, brewing, organic acid, textile, print, dyeing, papermaking and other Fermentation industries, etc.

Winovazyme Biological Science & Technology Lipase is defined as the amount of enzyme which hydrolyzes substrate to liberate 1μmol titratable fatty acid in 1min at 40℃ and pH7.5.

Winovazyme Biological Science & Technology Xylanase is defined as the amount of enzyme which degrades 5mg/mL of xylan solution to liberate 1μmol of reducing sugar (xylose) in 1 min at 37℃ and pH5.5.