Non - GMO Proteolytic Enzymes Neutral Protease
|Place of Origin:||Jiangsu, China|
|Certification:||Halal, Kosher ISO9001, ISO14001, ISO22000|
|Model Number:||Neutral Protease NP-100|
Payment & Shipping Terms:
|Minimum Order Quantity:||400kg|
|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|
|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|
aspartic acid protease,
alkaline protease enzyme,
Non GMO Proteolytic Enzymes
Neutral Protease NP-100
NON-GMO Liquid Protease for Protein Hydrolysis
(Halal and Kosher Certified)
NP-100 (EC 22.214.171.124) 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.
|Declared Enzyme:||Protease (Neutral)|
|Activity:||100,000 U/ml (minimum)|
|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.
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
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
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.