Soy Peptide Hmoov

 

Soy Peptide Hmoovyog muab los ntawm cov uas tsis yog-GMO soybean protein los ntawm cov txheej txheem tswj enzymatic hydrolysis, tsim los tsim cov peptides uas tsis muaj molecular hnyav nrog zoo sib xws thiab kev ua haujlwm.

Cov txheej txheem ntau lawm yog ua kom zoo dua los xyuas kom meej cov peptide tsis sib xws, solubility siab, thiab kev ua haujlwm ruaj khov hauv ntau yam kev lag luam thiab zaub mov- qib kev siv.

 

 

• Tsis yog -GMO soybeans (tus kheej khaws cia muaj raws li qhov kev thov)
• High-purity soy protein cais raws li substrate
• Kev tsim nyog tus neeg muag khoom nruj me ntsis thiab batch traceability

Txhua batch ntawm raw khoom yog kuaj rau:

• Cov ntsiab lus protein
• Microbiological txwv
• Cov hlau hnyav
• Moisture

 

 

 

Kev tsim cov kua txiv peptide yog ua los ntawm amulti-theem enzymatic hydrolysis system, ua ke nrog downstream purification thiab ziab txheej txheem.

Kauj Ruam 1 – Npaj Protein

Soy protein cais tawm nyob rau hauv dej purified nyob rau hauv kev tswj kub thiab pH tej yam kev mob los tsim ib tug ruaj khov protein tov.

Kauj Ruam 2 - Enzymatic Hydrolysis

Cov txheej txheem tshwj xeeb protease raug siv

Cov tshuaj tiv thaiv kub: 45-60 degree

pH tswj nyob rau hauv kev pom zoo enzyme kev ua haujlwm ntau yam

Hydrolysis lub sij hawm: 2-6 teev

👉 Lub Degree ntawm Hydrolysis (DH) raug tswj kom ua tiav lub hom phiaj molecular yuag.

Kauj Ruam 3 - Enzyme Inactivation

Kev kho cua sov yog siv los ua kom tsis txhob muaj kev ua haujlwm enzymatic thiab stabilize peptide muaj pes tsawg leeg.

Kauj Ruam 4 - Lim & Purification

Membrane filtration (UF / NF) siv los tshem tawm:

Siab molecular hnyav feem

Insoluble residues

👉 Ua kom tiav:

Tsawg dua lossis sib npaug rau 1000 Da peptides Ntau dua lossis sib npaug li 80%

Txhim kho clarity thiab solubility

Kauj Ruam 5 – Concentration

Lub tshuab nqus tsev concentration yog siv los txo cov ntsiab lus dej thaum khaws cia peptide kev ncaj ncees.

Kauj Ruam 6 – Txau kom qhuav

Inlet kub: 160-180 degree

Qhov hluav taws xob kub: 80-90 degree

👉 Cov khoom:

Hmoov zoo

Zoo dispersibility

Tsawg noo noo cov ntsiab lus

 

 

 

Khoom noj khoom haus & dej haus kev lag luam

Npaj- rau- haus cov dej haus protein

Nroj tsuag - dej haus raws li kev noj haus

Powdered protein sib tov

Khoom noj khoom haus

Khoom noj khoom haus kis las

Kev hloov zaub mov

Protein tiv thaiv

Industrial & Fermentation

Nitrogen qhov chaw hauv microbial fermentation

Functional ingredient nyob rau hauv tshwj xeeb formulations

 

 

Enzyme system optimization → zoo ib yam peptide profile

Membrane filtration → tswj molecular tis

Scalable ntau lawm muaj peev xwm

ruaj khov batch-rau-batch zoo

👉 Haum rau cov neeg siv khoom xav tau:

Industrial-scale khoom

ruaj khov formulation kev ua tau zoo

Kev cai specifications

 

 

 

Tag nrho batch COA muab

Microbiological tswj raws li zaub mov- cov qauv qib

Heavy hlau ua raws

Traceability los ntawm raw khoom mus rau cov khoom tiav

 

 

 

Txheem ntim: 20kg / hnab lossis 25kg / nruas

Lub neej txee: 24 lub hlis

Lub sij hawm xa tuaj: 2-3 lub lis piam (nyob ntawm seb muaj pes tsawg)