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Datos del producto:
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| Propiedades físicas: | Polvo marrón o marrón amarillento | Actividad enzimática: | 50000U/G-500000U/G |
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| Olor: | olor distintivo | Solubilidad: | Soluble en agua |
| Valor de pH óptimo: | 6.5-7.5 | Temperatura óptima: | 50-55 ℃ |
| Estándares de ejecución del producto: | GB1886.174-2016 | Cantidad de adición: | 0.1-0.3% (depende de la situación real) |
| Tiempo de hidrólisis enzimática: | Hidrólisis convencional: 2-8 horas |
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
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