products

Non - GMO Proteolytic Enzymes Neutral Protease

Basic Information
Place of Origin: Jiangsu, China
Brand Name: Boli
Certification: Halal, Kosher ISO9001, ISO14001, ISO22000
Model Number: Neutral Protease NP-100
Minimum Order Quantity: 400kg
Price: Negotiable
Packaging Details: 25kg, 30kg plastic drums or 1125kg IBC totes
Delivery Time: 15-20 Days
Payment Terms: T/T, L/C , D/P
Supply Ability: 1000MT to 1500MT Per Year
Detail Information
Activity: 100,000 U/ml (minimum) Declared Enzyme: Protease
Grade: Food Grade Appearance: Light Brown Liquid
Place Of Origin: Jiangsu, China (Mainland) Strain: Bacillus Subtilis
High Light:

aspartic acid protease

,

alkaline protease enzyme


Product Description

 

 Neutral Protease NP-100

NON-GMO Liquid Protease for Protein Hydrolysis 

(Halal and Kosher Certified)

 

 

NP-100 (EC 3.4.24.28) is a liquid Neutral Protease produced from Non-GMO strains of Bacillus subtilis through submerged fermentation, extraction and refining process. NP-100 has found its wide application in hydrolysis of proteins under neutral conditions in food industry.

 

 

PRODUCT CHARACTERISTICS

Declared Enzyme: Protease (Neutral)
Activity: 100,000 U/ml (minimum)
Physical Form: Liquid
Colour: Black brown 
Odor: Slight fermentation odor
Product pH: 4.0 - 7.0

 

 

APPLICATION AND BENEFITS

Typical substrates for effective hydrolysis of this enzyme include meat, soybeans, gelatin, casein, whey and cereals used in beer production.

The optimum concentration of the substrate is 10 ~ 25%.

 

Hydrolysis of animal protein

  NP-100 can be used to hydrolyze meat, fish, terrapin, pig pancreas, silkworm pupae, etc. to produce  

  peptide and amino acids.

Hydrolysis of plant protein

  Adding NP-100 into soy milk or instant soy milk powder can considerably increase the yield of proteins

  and the solid content.

Beer production

  In beer production, inadequate quality of malt or large content of auxiliaries will lead to insufficient α-

  amino acid, thus result in insufficient yeast propagation, abnormal fermentation and unwanted diacetyl

  content in beer. Add NP-100 can help to increase α-amino acid content in beer. The dosage rate of this

  enzyme depends on the original wort content.

Soy sauce production

  In soy sauce production, proteolysis is the key to maximize raw material utilization and improve

  product quality. Use of this enzyme to partly replace Koji can not only increase the utilization rate of

  the raw materials but also maintain the desirable flavor and quality of final products.

 

 

EFFECT OF PH AND  TEMPERATURE

pH Temperature

  Effective pH range:  6.8 ~ 8.0

 

  Optimum pH range: 7.0 ~ 7.5

 

  Inactivation can be achieved quickly at pH

  below 5.0 or above 9.0.

 Effectivet temperature range:45∼50°C

 

 Optimum temperature range: 50°C

 

 NP-100 can be inactivated quickly at temperatures

 above 60°C 

 

 

STORAGE AND SHELF-LIFE

Typical shelf-life of NP-100 is six months provided that this product is stored 0∼10°C in its original packaging, sealed and unopened, protected from sunlight. Prolonged storage and/or adverse conditions such as higher temperatures may lead to higher dosage requirement, therefore should be avoided.

 

Contact Details
Edna

Phone Number : +8615152213005