Alkaline protease is a proteolytic enzyme produced by deep fermentation, extraction, microfiltration/ultrafiltration membrane separation, and vacuum freeze-drying of 2709 Bacillus subtilis microorganisms. It belongs to the serine-based, highly alkaline protease family. Under alkaline conditions, particularly in a slightly alkaline pH environment, it exhibits strong hydrolytic ability, breaking down large protein molecules into smaller peptides or amino acids. It is widely used in the food processing industry, such as in the production of savory flavorings, brewing, peptide health products, and plant-based protein modification, making it a broad-spectrum food processing aid.
The main applications of alkaline protease in food processing include:
1. Alkaline protease in the production of peptide health products. Animal and plant proteins are the main raw materials for peptide health products, such as soy protein isolate, wheat gluten, sea cucumber, and defatted fish skin. It can hydrolyze large protein molecules into smaller peptides, improving nutritional value and facilitating absorption. The molecular weight can be controlled to range from 3000 to 1000 Daltons. 1. After crushing and pretreatment, the raw materials are kept at their natural pH value and enzymatically hydrolyzed for 4-6 hours at a dosage of 0.2-0.3%, pH 8-10, and temperature 50-55℃.
2. Alkaline protease is used in the production of chondroitin sulfate, which can effectively improve the yield and purity. The main raw materials for chondroitin sulfate include: pig nasal bone, pig laryngeal bone, and chicken cartilage. After crushing and pretreatment, and alkaline extraction, the raw materials are enzymatically hydrolyzed for 4-8 hours at a dosage of 0.2-0.6%, pH 8-10, and temperature 50-55℃.
3. Alkaline protease is used in the production of heparin sodium. The raw material for heparin sodium is crude heparin sodium extracted from the small intestinal mucosa of healthy pigs. Crude heparin sodium is obtained by carefully washing fresh pig intestines with clean water to remove internal and external dirt and external skin fat, then grinding them into chyme, stirring, adding an equal amount of water, and adding 0.1% preservative and mixing thoroughly. Next, the pH is finely adjusted to 8-9 with a small amount of dilute alkali solution. The mixture is stirred and heated to approximately 50-55°C for enzymatic hydrolysis for 3-4 hours. The temperature is then raised to 47-50°C, a small amount of porcine pancreatic juice is added, and enzymatic hydrolysis continues for another 4-5 hours. After ion exchange adsorption and vacuum drying, crude heparin sodium is obtained.
4. Alkaline protease is used in the production of plant-based protein beverages. Raw materials for plant-based protein beverages include oats, soybeans, and peas. Mild enzymatic hydrolysis improves the solubility, flowability, and smoothness of the beverage. Using alkaline protease enzymatic hydrolysis, the carbohydrates and proteins in oats are converted into water-soluble nutrients, giving oat milk a smoother texture and preserving more oat nutrients. Simultaneously, it makes oat milk healthier and more fragrant without any additives.
5. Alkaline protease is used in the production of savory flavorings. Raw materials for savory flavorings include pork, beef, chicken, and fish. After enzymatic hydrolysis, the resulting hydrolysate undergoes a thermal reaction with reducing sugars, producing a mixture with a specific aroma. Alkaline protease, as an endopeptidase, is usually used in conjunction with exopeptidase flavor enzymes, at an addition rate of 0.2-0.6%, at pH 8-10, and at a temperature of 50-55℃ for 2-4 hours. It exhibits a high hydrolysis rate for meat, and the hydrolysate is free of bitterness, astringency, and fishy odor, possessing a rich flavor and prominent meat taste, thus improving upon the existing problems of bitterness and poor taste in enzymatic hydrolysates.
Your message must be between 20-3,000 characters!
English
