Lentinus edodes hydrolase is a special compound for extracting flavor compounds from edible mushrooms by hydrolysis.
Enzyme preparation. Mainly composed of cellulase, hemicellulase, protease, etc., used in
Mushroom and other edible fungi components are extracted as condiments, functional foods and other industries.

Mechanism of action: Lentinula edodes hydrolase breaks down the cell wall by hydrolyzing bacterial cells, and decomposes them into products containing polysaccharides, peptides, amino acids, nucleotides and other nutrients and odorants, thus facilitating the extraction of lentinan, lentinan and other substances.

Soluble in water, the aqueous solution is grayish yellow opaque liquid.

Optimum range: temperature: 55-58℃. pH: 6.5-7.0.
Other influencing factors: inhibited by oxidants and activated by reducing substances.
Dosage: The recommended dosage is 0.5-1% (based on the weight of feed liquid), depending on the type and concentration of substrate,
The reaction conditions are different, and the addition amount depends on the production situation.

Storage:
Sealed, dark and stored at low temperature, the optimum storage temperature is (0-4C).
For reference, it can be stored for 24 months at 4c, 18 months at 15℃ and 12 months at room temperature. Enzyme preparation is a bioactive substance, which is easily inhibited and destroyed by heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants, so contact with it should be avoided during storage or use. Too long storage or unfavorable storage conditions will reduce the enzyme activity to varying degrees: if the temperature and humidity are too high, it is necessary to increase the dosage when using it.