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商品の詳細:
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| 物理的特性: | 黄色がかった茶色または茶色のパウダー | 酵素活性: | 50000U/G-500000U/g |
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| 臭い: | 独特の匂い | 溶解性: | 水に溶ける |
| 最適なpH値: | 6.5-7.5 | 最適な温度: | 50-55℃ |
| 製品実行基準: | GB1886.174-2016 | 追加量: | 0.1-0.3％（実際の状況に依存します） |
| 酵素加水分解時間: | 従来の加水分解：2〜8時間 |
Neutral protease is a proteolytic enzyme that catalyzes in a neutral pH environment. It is produced through fermentation by Bacillus subtilis and can hydrolyze large molecular proteins into small molecular peptides and free amino acids in a targeted manner. It is often used in combination with other proteases to adjust the degree of hydrolysis and control the molecular weight of peptides. It is widely used in food, protein peptides, seasonings, feed processing, and other
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