DESCRIPTION
The neutral protease is produced by
submerged fermentation of Bacillus subtilis followed by
purification and formulation. The product has been used in brewing to
improve protein Lundin fraction value, increase malt extract yield and α-nitrogen level in wort.
MECHANISM
The Neutral Protease catalyzes the hydrolysis
of protein to produce free amino acids and short peptides within a pH range
from weak acid to weak alkaline environment. Besides the main activity of
endo-peptidase, the product also contains exo-peptidase, whose joint actions
leads to liberation of short peptides and free amino acids.
REACTION PARAMETERS
PARAMETERS |
RANGE |
Activity
Temperature |
30℃-55℃ |
Optimum
Temperature |
40℃-50℃ |
Activity pH |
5.5-8.5 |
6.5-7.5 |
PRODUCT
SPECIFICATION
Items |
Description |
Declared Activity* |
100,000u/g |
Physical Form |
Powder |
Color** |
Light brown |
Odour |
Normal microbial
fermentation odour. |
*Definition of Unit: 1 unit of
Neutral Protease equals to the amount of enzyme, which hydrolyzes casein to get
1μg of tyrosine at 30℃ and pH7.5 in
1 min.
** Color: Color can
vary from batch to batch. Color intensity is not an indication of enzyme
activity.
PRODUCT STANDARD
The product complies with GB1886.174.
No. |
ITEMS |
INDEX |
|
1 |
Particle size (%<40
mesh) |
≥80 |
|
2 |
≤8.0 |
||
3 |
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