Alkaline protease is a protease that can maintain high activity under strong alkaline conditions (pH 8-11), with strong stability and high catalytic efficiency. It is used in various fields such as detergents ... Leia mais
Alkaline proteases are proteolytic enzymes that function optimally in alkaline pH environments. It efficiently catalyze the hydrolysis of proteins into small peptide molecules or amino acids, exhibiting ... Leia mais
Description Alkaline protease enzyme alternatively referred to as serine protease, is primarily extracted from the microorganism Bacillus licheniformis and is mainly utilized to catalyze the hydrolysis of ... Leia mais
Alkaline protease enzymes 2.4 l fg Customizable food grade industrial grade Description: Bacillus licheniformis 2709, which was selected by mutagenesis of bacterial protoplasts, is a proteolytic enzyme produced ... Leia mais
protease detergent 200000u/g Stability&Adaptability, Customized Enzyme Activity for Washing Enzyme Preparations Description: Bacillus licheniformis 2709, which was selected by mutagenesis of bacterial ... Leia mais
Alkaline Protease 2.4L, protease enzyme in food industry providing enzyme preparation sample,customizing enzyme activity Description: Bacillus licheniformis 2709, which was selected by mutagenesis of bacterial ... Leia mais
Product Details: Acid protease is a type of endonuclease and exonuclease extracted from Aspergillus niger through fermentation and refinement. It has a pH value of 2.0~4.0 and can cleave peptide bonds composed ... Leia mais
Acidic protease is refined by fermentation of Aspergillus niger. It can effectively hydrolyze proteins under acidic pH conditions and is used in industries such as food processing, leather processing, feed ... Leia mais
Alkaline protease is a protease that functions in an alkaline pH environment. It can efficiently catalyze the hydrolysis of proteins into small peptides or amino acids, has good stability, and is widely applied... Leia mais
Neutral protease is a type of protease with an optimal pH close to neutrality (6.0-8.0), primarily produced through microbial fermentation (such as Bacillus subtilis, actinomycetes, etc.). It catalyzes the ... Leia mais