5'-phosphodiesterase is extracted and freeze-dried from the culture broth of Penicillium citrinum. It is a kind of enzyme preparation that can directionally hydrolyze nucleic acid into 5'-nucleotide. It can catalyze the diester bond formed between the 3'-carbon atom hydroxyl and phosphoric acid on the molecule of RNA or oligonucleotide, and break it into four kinds of 5'-nucleotide and 5'-phosphate oligonucleotide. And 5'-nucleotide has a strong freshness-enhancing effect. It is a kind of valuable food freshness enhancer. When nucleotide and amino acid are used in combination, it will produce freshness that cannot be achieved by a single umami agent. Taste effect, and double the umami, that is, synergistic effect, it has the function of highlighting the main flavor, improving the flavor, and inhibiting the peculiar smell when used in food. At the same time, the nucleotide has a synergistic effect on the sweetness and meat taste, and it has a synergistic effect on the salty, sour, and Bitter, fishy, and burnt smells can eliminate and kill. Therefore, 5'-phosphodiesterase plays an extremely important role in the industrial production of nucleotides and the production of flavored foods such as yeast extracts.
Information:
Product name:5'-PHOSPHODIESTERASE
Appearance:Light yellow powder
Enzyme activity:7000~10000U/g
Storage:Keep in cool, dry & dark place
Function
1, 5,-Industrial production of nucleotides;
2. Hydrolyze yeast RNA to further increase the I+G content of yeast extract, and enhance and enrich the flavor of yeast extract;