Neutral Protease Proteolytic Enzymes NP-100 NON-GMO Liquid For Hydrolysis
|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:||L/C, D/P, T/T|
|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|
Neutral Protease Proteolytic Enzymes,
NP-100 Proteolytic Enzymes,
NON-GMO Liquid Protease Enzymes
Neutral Protease NP-100
NON-GMO Liquid Protease for Protein Hydrolysis
(Halal and Kosher Certified)
NP-100 (EC 220.127.116.11) is a liquid neutral protease from non-transgenic Bacillus subtilis by deep fermentation, extraction and purification.NP-100 has been widely used in protein hydrolysis under neutral conditions in food industry.
Hydrolysis of animal protein
NP-100 can be used to hydrolyze meat, fish, soft-shelled turtle, pig pancreas, silkworm pupa and so on to produce peptides and amino acids.
Hydrolysis of plant protein
Adding NP-100 to soy milk or instant soy milk powder could significantly increase protein yield and solids content.
In beer production, poor malt quality or high content of excipients will lead to insufficient content of α-amino acids, resulting in insufficient yeast reproduction, abnormal fermentation and unnecessary diacetyl content in beer.The addition of NP-100 helps to increase the content of α-amino acids in beer.The amount of the enzyme depends on the content of the original wort.
Soy sauce production
In soy sauce production, protein degradation is the key to maximize the use of raw materials and improve product quality.
The partial replacement of koji with this enzyme can not only improve the utilization rate of raw materials, but also maintain the flavor and quality of the finished product.