Neutral protease is cultured by deep fermentation of Bacillus subtilis 1398. At a certain temperature and pH value, it can hydrolyze large molecular proteins into peptides and amino acids, forming a unique hydrolysis flavor.
Baking: Baking bread can reduce dough gluten, improve dough plasticity and extensibility;Biscuits: can make cookies easier to shape and embossing, resulting in looser finished products and reduced breakage rate;
Protein and peptide production: It can hydrolyze large molecular proteins into peptides and amino acids, forming a unique hydrolyzed flavor.
Specifications:
| Origin |
Nanning, Guangxi, China |
| Physical properties |
Yellowish brown or brown powder |
| Enzyme activity |
50000U/g-500000U/g |
| Odor |
distinctive smell |
| Solubility |
soluble in water |
| Fineness |
40 mesh, 60 mesh, 80 mesh (Customizable on demand) |
| Optimal pH value |
6.5-7.5 |
| Optimal temperature |
50-55 ℃ |
| Product execution standards |
GB1886.174-2016 |
| Addition amount |
0.1-0.3% (It depends on the actual situation) |
| Enzymatic hydrolysis time |
Conventional hydrolysis: 2-8 hours |
| Certification |
HALAL certificate |
| ISO Quality System Certification |
| FSSC22000 Food Safety System Certification |
| Product specifications |
Inner packaging: 1kg/bag, 5kg/bag, 20kg/bag. |
| Outer packaging: cardboard box, cardboard drum. |
Notices:
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.
Applications:
Animal feed processing
Pharmaceutical processing
Noodle processing
Biscuit processing
Leather processing
Meat processing
Protein peptide processing
Product advantages:
Enzyme protection technology ensures product stability;
Strict quality management system, enzyme activity is not falsely labeled;
Our proprietary formula technology meets individual needs;
Provide professional enzymatic hydrolysis technology solutions;
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