Tools

Place of Origin:Nanning, Guangxi, China

Model Number:lysozyme

Brand Name:Doing-Higher

Lysozyme, extracted from egg white, can disrupt the cell wall structure of Gram-positive bacteria, lysing the bacterial cells to achieve antibacterial and preservative effects. It is a mainstream natural preservative enzyme preparation. In the food ...

Model Number:papain

Place of Origin:Nanning, Guangxi, China

Brand Name:Doing-Higher

Papain from the latex of unripe papayas, can efficiently break down proteins into peptides and amino acids. It is characterized by its high heat resistance, wide acid and alkali tolerance range, and food safety, making it a highly versatile protease ...

Model Number:papain

Place of Origin:Nanning, Guangxi, China

Brand Name:Doing-Higher

Papain is a sulfhydryl protease extracted from papaya fruit, belonging to food-grade natural enzyme preparations. It can hydrolyze both animal and plant proteins, breaking down large molecular proteins into peptides and small molecular amino acids. With ...

Model Number:Tannase

Brand Name:Doing-Higher

Place of Origin:Nanning, Guangxi, China

Tanninase is a complex enzyme that specifically hydrolyzes tannin ester bonds. It can break down gallic tannins and condensed tannins, converting bitter tannins into soluble small molecules. It can eliminate the bitterness of tea beverages, fruit juices...

Model Number:lysozyme

Place of Origin:Nanning, Guangxi, China

Brand Name:Doing-Higher

Lysozyme is a natural animal-derived antibacterial enzyme preparation, primarily used as a biological preservative and freshness-keeping agent in food processing. It can destroy the cell walls of Gram-positive bacteria, inhibit the proliferation of ...

Brand Name:Doing-Higher

Place of Origin:Nanning, Guangxi, China

Model Number:pectinase

Pectinase is a complex enzyme preparation that breaks down pectin. Produced through bacterial fermentation, it contains components such as polygalacturonase and pectin lyase. It operates at temperatures of 40–55℃ and pH 3.0–5.0. It hydrolyzes pectin ...

Brand Name:Doing-Higher

Model Number:Fungal α-amylase

Place of Origin:Nanning, Guangxi, China

Fungal amylase is a food-grade α-amylase with an optimal temperature of 50–55℃ and pH 5.0. It can break down starch into maltose and a small amount of glucose. In bread production, it provides yeast with fermentable sugars, accelerates proofing, increases...

Model Number:Alkaline protease

Brand Name:Doing-Higher

Place of Origin:Nanning, Guangxi, China

Transglutaminase catalyzes the cross-linking and molding of meat proteins. It allows for the tight binding of processed meat scraps, eliminating the need for starch or carrageenan fillers and reducing auxiliary material costs. The finished product is ...

Model Number:Beta Lactase

Place of Origin:Nanning, Guangxi, China

Brand Name:Doing-Higher

Beta Lactase, which is corely used in the production of lactose-free milk and lactose-free milk powder, can decompose lactose in milk, which is not easily tolerated by some people, into glucose and galactose. After enzymatic hydrolysis treatment, the ...

Model Number:cellulase

Brand Name:Doing-Higher

Place of Origin:Nanning, Guangxi, China

Cellulase is a complex hydrolytic enzyme containing endoglucanase, exoglucanase, and β-glucosidase. It works synergistically to hydrolyze cellulose into oligosaccharides and cellobiose, ultimately converting it into glucose. In the food and beverage ...

Model Number:Beta Lactase

Brand Name:Doing-Higher

Place of Origin:Nanning, Guangxi, China

Beta Lactase is a food-grade β-galactosidase, with a pH of 4.0–7.0 and a temperature of 35–55℃. It specifically hydrolyzes lactose in cow's milk to produce glucose and galactose. Adding it to dairy products can produce low-lactose products, improving ...

Model Number:Alpha Amylase Enzymes

Brand Name:Doing-Higher

Place of Origin:Nanning, Guangxi, China

Bromelain is a thiol protease extracted from pineapple stems and fruits. The finished product is a light yellow powder. Its optimal pH is 6.0-8.0, and its optimal temperature is 50-55℃; it is easily inactivated above 60℃. It can efficiently hydrolyze ...

Model Number:Alkaline protease

Brand Name:Doing-Higher

Place of Origin:Nanning, Guangxi, China

Alkaline proteases are a class of enzymes that efficiently hydrolyze proteins under alkaline conditions. They are extracted from Bacillus licheniformis through deep fermentation. The optimal pH is 8.0–10.0, and the optimal temperature is 50–60℃. They ...

Model Number:neutral protease

Brand Name:Doing-Higher

Place of Origin:Nanning, Guangxi, China

Neutral protease is an endopeptidase extracted from Bacillus subtilis through deep fermentation and advanced technology. It can be used for various protein hydrolysis processes. Under certain temperature and pH conditions, it can hydrolyze large protein ...

Model Number:Alkaline protease

Place of Origin:Nanning, Guangxi, China

Brand Name:Doing-Higher

Bromelain is a natural proteolytic enzyme derived from the stems, leaves, and fruits of pineapple. As a raw material for health foods, it is commonly used in the field of dietary supplements. It aids in the breakdown of proteins in food, supports ...

Model Number:Alkaline protease

Brand Name:Doing-Higher

Place of Origin:Nanning, Guangxi, China

Alkaline protease is a type of protease preparation that exhibits high activity in alkaline environments. It is produced through fermentation by Bacillus species and can efficiently hydrolyze large molecular proteins from animals and plants, breaking the...

Model Number:Beta Lactase

Brand Name:Doing-Higher

Place of Origin:Nanning, Guangxi, China

Beta Lactase is a food-grade β-galactosidase, with a pH of 4.0–7.0 and a temperature of 35–55℃. It specifically hydrolyzes lactose in cow's milk to produce glucose and galactose. Adding it to dairy products can produce low-lactose products, improving ...

Brand Name:Doing-Higher

Place of Origin:Nanning, Guangxi, China

Model Number:papain

Papain, extracted from the latex of unripe papayas, can efficiently break down proteins into peptides and amino acids. It is characterized by its high heat resistance, wide acid and alkali tolerance range, and food safety, making it a highly versatile ...

Model Number:Alkaline protease

Place of Origin:Nanning, Guangxi, China

Brand Name:Doing-Higher

Alkaline proteases are a class of enzymes that efficiently hydrolyze proteins under alkaline conditions. They are extracted from Bacillus licheniformis through deep fermentation. The optimal pH is 8.0–10.0, and the optimal temperature is 50–60℃. They ...

Brand Name:Doing-Higher

Model Number:Alkaline protease

Place of Origin:Nanning, Guangxi, China

Bromelain is a thiol protease extracted from pineapple stems and fruits. The finished product is a light yellow powder. Its optimal pH is 6.0-8.0, and its optimal temperature is 50-55℃; it is easily inactivated above 60℃. It can efficiently hydrolyze ...