菠萝蛋白酶

B573158-100g

100g

EnzymoPure™

≥2400GDU/g

植物来源：Ananas comosus(Linn.)Merr. 提取部位：菠萝茎 形态：粉末状，无结块现象 色泽：白色或淡黄色 气味与滋味：具有菠萝特有的气味与滋味 杂质：无正常视力可见外来异物 蛋白酶活性：≥ 2400 GDU/g 干燥失重：≤ 10.0g/100g 灰分：≤ 6.0g/100g 总砷（以As计）：≤ 3.0mg/kg 铅（以Pb计）：≤ 5.0mg/kg 汞：≤ 1.5mg/kg 镉：≤ 1.0mg/kg 菌落总数：≤ 10000 CFU/g 霉菌及酵母菌数：≤ 100 CFU/g 大肠杆菌：≤ 30 CFU/g 大肠埃希氏菌：≤ 3.0 MPN/g 沙门氏菌：未检出/25g 金黄色葡萄球菌：未检出/25g 贮存条件 : 产品密封储存于阴凉干燥处。若需要长期储存，为保证产品酶活，建议密封储存于5℃以下。 基本介绍： 早在1892年Chittenden就发现凤梨科菠萝的组织中存在一种可水解蛋白质的酶，并将其称为菠萝蛋白酶。关于菠萝蛋白酶的提取及作用研究是从第二次世界大战以后才开始的。菠萝蛋白酶的使用可以追溯到1957年，海尼克博士首次将菠萝蛋白酶引入到医学研究领域。菠萝蛋白酶原料来源于菠萝茎，采用纯物理法提取和纯化。 酶学委员会编号：3.4.22.32 酶活单位定义： 指在 37°C温度，pH 值 7.0 下，每分钟水解酪蛋白生成 1μg 酪氨酸所需的酶量。 Plant source: Ananas comosus (Linn.) Merr Extraction part: pineapple stem Form: powdery, without caking Color: white or light yellow Smell and taste: It has the unique smell and taste of pineapple Impurities: no foreign objects visible in normal vision Protease activity: ≥ 2400 GDU/g Loss on drying: ≤ 10.0g/100g Ash content: ≤ 6.0g/100g Total arsenic (calculated as As): ≤ 3.0mg/kg Lead (in Pb): ≤ 5.0mg/kg Mercury: ≤ 1.5mg/kg Cadmium: ≤ 1.0mg/kg Total bacterial count: ≤ 10000 CFU/g Number of mold and yeast: ≤ 100 CFU/g Escherichia coli: ≤ 30 CFU/g Escherichia coli: ≤ 3.0 MPN/g Salmonella: not detected/25g Staphylococcus aureus: not detected/25g Storage conditions: The product shall be sealed and stored in a cool and dry place. If long-term storage is required, in order to ensure the enzyme activity of the product, it is recommended to store it under 5 ℃. Basic introduction: As early as 1892, Chittenden discovered the presence of an enzyme that hydrolyzes proteins in the tissues of bromeliaceae pineapples and named it bromelain. The research on the extraction and effect of bromelain began after the Second World War. The use of bromelain dates back to 1957, when Dr. Hynek first introduced bromelain into medical research. Bromelain was extracted from pineapple stem and purified by pure physical method. Enzymology Committee No.: 3.4.22.32 Definition of enzyme activity unit: it refers to the hydrolysis of casein to produce 1 μ G The amount of enzyme required for tyrosine.