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Detalhes do produto:
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| Propriedades físicas: | Pó marrom branco ou amarelo cinza | Atividade enzimática: | 50000U/G-1500000U/G. |
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| Odor: | cheiro distinto | Solubilidade: | Solúvel em água |
| Valor ideal de pH: | 8.0-10. | Temperatura ideal: | 50-55 ℃ |
| Valor adicional: | 0,1-0,5% (depende da situação real) | Tempo de hidrólise enzimática: | Hidrólise convencional: 2-8 horas |
| Padrões de execução de produtos: | 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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