Feed Grade Acid Protease Enzyme Powder use in industry of feed

    Acid protease enzyme is a proteolytic enzyme that breaks down proteins in an acidic environment (2.0-5.0). It is fermented and extracted by Aspergillus niger, and its mechanism of action is to hydrolyze peptide bonds to break down large molecule proteins into small molecule peptides or amino acids, thereby improving raw material utilization or enhancing product characteristics.

Fermentation: It is used in the production of soy sauce, fish sauce and Fermented bean curd. By decomposing the protein in raw materials, it can provide nutrition for fermentation microorganisms and improve product quality. It can decompose the protein in raw materials into small molecular peptides and free amino acids as nitrogen source nutrition for microorganisms, accelerate their growth, reproduction and metabolism, thus promoting the efficient fermentation process and shortening the fermentation cycle.

Leather processing: Using cowhide and sheepskin for production, by moderately degrading some soluble collagen in the leather board, the softness and extensibility of the leather board are improved, laying a good foundation for subsequent tanning and dyeing, and ultimately improving the feel and quality of the leather.

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.