Neutral Protease 20000u/g in The Food Industry Customizable food-grade enzyme activity

    Neutral protease is a proteolytic enzyme that catalyzes in a neutral pH environment. It is produced through fermentation by Bacillus subtilis and can hydrolyze large molecular proteins into small molecular peptides and free amino acids in a targeted manner. It is often used in combination with other proteases to adjust the degree of hydrolysis and control the molecular weight of peptides. It is widely used in food, protein peptides, seasonings, feed processing, and other fields.

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.