Application of food Grade Acid proteinase for Leather softening fermentation and feed

    Acid proteases are a class of proteases that function optimally at PH values between 2.0 and 5.0. Produced through microbial fermentation, they efficiently hydrolyze protein peptide bonds in acidic environments, generating peptides and amino acids. Their stability is relatively unaffected by temperature, with activity being particularly pronounced under low-temperature acidic conditions.

Fermented rice wine: Used in dairy processing, such as accelerating cheese maturation;

Beverages: Juice clarification, removal of protein precipitates;

Feed Processing: As an additive to aid young animals (e.g., piglets, chicks) in digesting feed proteins, compensating for their insufficient gastric acid secretion.

Conventional hydrolysis: 1-6 hours,

Fermentation type: determined by fermentation time

1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;

2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.

3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.

4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.