Enzyme transglutaminase (TG) is a natural enzyme that crosslinks proteins together by linking the epsilon amino group of lysine in one protein to the carboxyl group of aspartic or glutamic acids in another protein. It is naturally present in the majority of organisms tissues and involved in various biological processes. Our TG is fermented from streptoverticillium mobaraense and is characterized by strong binding force, good PH and thermal stability, impressive solubility, and most importantly, safety. In commercial food processing, transglutaminase TG can perform as a binding agent and be applied in texture improvement, meat reconstruction and diary products. Transglutaminase uses in food is more common include steak, fish balls, surimi, ham, imitation crabmeat, etc. As a professional transglutaminase manufacturer, Yiming can provide you with high-quality transglutaminase in food at a reasonable price.

Glucose oxidase (GOX) is a green enzyme obtained by fermentation and purification of the aspergillus fungal strain. As an important enzyme product in the food industry, GOX enzyme is widely used in the deoxygenation of foods such as wine, beer, juice and milk powder, flour improvement, and prevention of unwanted browning and undesired taste, etc. You can also detect wide glucose oxidase uses in quick food detection and Yiming can provide you with high-quality glucose oxidase with a reasonable glucose oxidase price.

Xylanase is an enzyme that is derived from a fungal source. This product has a wide pH spectrum of activity and does not require acidic pH adjustment for optimal activity. Xylanase powder is a non‐GMO, nonhazardous, feed grade and industrial grade enzyme. It is useful for a variety of applications including the viscosity reduction of wheat, barley, corncobs, and other hard to digest foodstuffs. It is available in either a granular or liquid enzyme preparation designed for a wide variety of native fibre solubilization applications. As a professional enzyme company, Yiming has engaged in xylanase enzyme production and can provide you with high-end xylanase enzyme for a variety of uses at reasonable prices.

Lipase is an enzyme that catalyzes the hydrolysis of long-chain triglycerides. Natural lipase is normally present in the stomach and pancreas of humans and other animal species in order to digest fats and lipids. As one of the most important enzymes , application of lipase enzyme is more commmon. Lipase can catalyze reactions such as lipolysis, ester exchange and synthesis. It is widely used in industries such as oil and fat processing, food, medicine, and daily chemicals. Different types of lipase enzymes from different sources have different catalytic characteristics and activity. You can find applications of lipase enzyme in various industries, including food, biofuel, detergents, and animal feed.

A-amylase, or the so-called alpha amylase, is an enzyme that catalyses the hydrolysis of starch into sugars. A-amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. The alpha amylase enzyme powder, also known as alpha amylase powder, is a non‐GMO, nonhazardous, feed grade and industrial grade enzyme. Currently, the alpha-amylases are found to be having wide application in food industry, such as baking, brewing, preparation of digestive aids, production of cakes, fruit juices and starch syrups. As one of the professional enzyme manufacturers in China, Yiming can provide you with different types of amylase enzyme at reasonable prices!

Red fermented rice (Red yeast rice, red kojic rice, red koji rice, anka, or ang-kak) is a bright reddish purple fermented rice, which acquires its colour from being cultivated with the mold Monascus purpureus. Red yeast rice is used to colour a wide variety of food products, including pickled tofu, red rice vinegar, char siu, Peking Duck, and Chinese pastries that require red food colouring. It is also traditionally used in the production of several types of Chinese wine, Japanese sake (akaisake), and Korean rice wine (hongju), imparting a reddish colour to these wines

Soy Protein Isolated is a highly refined or purified form of soy protein with a minimum protein content of 90% on a moisture-free basis. It is made from defatted soy flour which has had most of the nonprotein components, fats and carbohydrates removed. Because of this, it has a neutral flavor and will cause less flatulence due to bacterial fermentation.Soy protein is a protein that is isolated from soybean. It is made from dehulled, defatted soybean meal. Dehulled and defatted soybeans are processed into three kinds of high protein commercial products : soy flour, concentrates, and isolates. Meat products The addition of soy protein isolate to higher grade meat products not only improves the texture and flavor of the meat products, but also increases the protein content and strengthens the vitamins. Because of its strong function, the dosage can be between 2 and 5% to maintain water retention, ensure fat retention, prevent gravy separation, improve quality and improve taste.

Enzymes

Enzymes are proteins that act as biological catalysts, which are non-toxic and environment-friendly. Enzyme products can create chemical reactions in the body and accelerate the reaction rate to help support life.

Entering the 1980s, bioengineering has been developed rapidly in China as new technology. As a consequence, the manufacturing and application of enzyme engineering have gradually expanded to the food industry. Against this background, Yiming established its first manufacturing plant in 1998 in Taixing city, Jiangsu Province. Nowadays, Yiming has developed transglutaminase fermented from streptoverticillium mobaraense. As one of the professional enzyme manufacturers in China, Yiming is the first Chinese company and the second company in the world after Ajinomoto to realize the production of transglutaminase by microbial fermentation. With enzymes used in food processing becoming popular and we can provide you with different types of high-quality food enzymes.

Types of Enzymes

Application Of Enzymes In Food Industry

Meat products

steak, fishmeat, chicken, sausage
Dairy products

milk, yogurt, cheese
Bakery products

bread, cookies
Drinks

fruit juice, beer, wine

Enzyme is an active protein. Its catalytic is more effective than inorganic catalysts.

1. Flour products with enzymes

Enzymes are extracted from living organisms and made through modern biotechnology. It is a pure natural biological product and green food additive. It plays a significant role in a variety of special flour production and transformation.

2. Dairy processing with enzymes

The main enzymes used in dairy processing are catalase and lactase. Catalase has high enzymatic activity in bovine colostrum and is mainly used to remove excess hydrogen peroxide in dairy products, thereby killing pathogens by using H2O2.

3. Meat processing with enzymes

Enzymes used in the meat industry are mainly used to improve product quality (color, smell, taste, etc.) and increase the added value of by-products.

4. Beverage processing with enzymes

The main enzymes used in this field are pectin, cellulase and amylase. These enzymes are mainly used for peeling fruits, clarifying juice, reducing juice viscosity, improving juice utilization rate, enhancing stability, and also for making vegetable juice, extending the shelf life of fruits and vegetables, reducing nutrient loss, etc.

enzyme-use yoghurt-enzymes

Advantages of Using Enzymes in Industrial Manufacturing Processes

1. Sustainable Solutions

Enzymes enable all walks of life to ensure the quality and stability of their products by improving production efficiency. By reducing the use of energy, water and raw materials and generation of less waste, they also help provide consumers with eco-friendly products.

Most industries are faced with production waste that is harmful to nature. This is not the case with enzymes, because they are completely biodegradable. After industrial enzymes complete their work, they are broken down into amino acids that are naturally recovered in the environment. Enzymes also help improve resource efficiency in the food chain by reducing processing losses.

2. Quality Improvement

Enzymes can meet the convenience requirements of modern society without affecting health and safety. Enzymes can make high-quality products, increase yields and avoid harmful by-products. For example, in the fruit juice industry, enzymes make the fruit easier to squeeze and the juice is clearer. Finally, enzymes can also improve the health of food and help meet special dietary needs. For example, they promote the production of low-salt processed meat or enable millions of lactose intolerant people to digest dairy products.

How Do Enzymes Work

An initial input of energy is required before the reaction takes place in all chemical reactions. If this initial energy requirement (called activation energy or energy barrier) is small, then the reaction will happen quickly and easily. If the activation energy is large, the reaction will take longer. The role of enzymes is to reduce the activation energy required for chemical reactions to occur.

First, the enzyme binds to the substrate and deforms its shape slightly. The change in shape activates the substrate molecule and reduces the total activation energy required to turn the substrate into a product. As the number of activated substrate molecules increases, the conversion of substrate to product also increases.

FAQs of Enzymes

What is an enzyme?

In living organisms, the enzyme acts as a biological catalyst. It controls the rate at which chemical reactions proceed without themselves being altered in the process. Many of these reactions would not take place at a perceptible rate without enzymes.
How temperature affects enzymes?

At low temperatures, the number of successful collisions between the enzyme and substrate may be reduced because their molecular movement decreases. The reaction is slow.
Higher temperatures can disrupt the shape of the active site, which may reduce the activity of natural enzymes, or even prevent enzymes from working. Under these circumstances, the enzymes may have been denatured.
Are enzymes sensitive to pH?

Enzymes are sensitive to pH. Changing the pH of the surroundings may change the shape of the active site of an enzyme. For example, transglutaminase works best at 6.0pH to 7.0pH.
Are enzymes safe for everyone?

Most of the enzymes are extracted from microbial cultures. The refined enzymes will not contain bacteria, while the crude enzymes may contain small amount of microorganisms. Thus, the dosage of using common enzymes should be strictly controlled, and it is best to use enzymes with food-grade purity.