Neutral protease in baking increasing bread volume and delaying aging customizing enzyme activity specifications

Neutral protease enzyme is a type of proteolytic enzyme that is most suitable for pH values between 6 and 8. It originates from the microorganism Bacillus subtilis and has the characteristics of mild action conditions and strong protein selectivity.

Feed industry: can be used as an additive to improve the digestion and absorption rate of protein in feed.

Food industry: can be used for dairy product processing, such as breaking down whey protein, improving the taste and solubility of dairy products;

Soy sauce and fermented foods: promote protein breakdown into amino acids, enhance flavor;

Medical field: Adjuvant treatment for protein digestion disorders caused by insufficient secretion of digestive fluids

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.