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Produktdetails:
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| Physische Eigenschaften: | Grau weißes oder gelbbraunes Pulver | Enzymaktivität: | 50000U/G-1500000U/g |
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| Geruch: | unverwechselbarer Geruch | Löslichkeit: | Löslich in Wasser |
| Optimaler pH -Wert: | 8.0-10. | Optimale Temperatur: | 50-55 ℃ |
| Additionsmenge: | 0,1-0,5% (es hängt von der tatsächlichen Situation ab) | Enzymatische Hydrolysezeit: | Herkömmliche Hydrolyse: 2-8 Stunden |
| Produktausführungsstandards: | GB1886.174-2016 |
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 them down into peptides and free amino acids. In the production of protein peptides, it is commonly used to enzymatically hydrolyze plant proteins such as soybeans and rapeseed to prepare small molecular soy peptides, thereby
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