Alkaline Protease hydrolysis protein

Alkaline protease TF916S

TF916S is an endopeptidase that can hydrolyze proteins in a wide range of pH.

• Physical and chemical indicators

  Alkaline protease activity: ≥250,000 U/g

  Appearance: Grayish-white to light brown powder

• Hygienic index

  Complies with the requirements of National Food Safety Standard GB 1886.174-2024 Enzyme for Food Industry Use (Food Additive)

• Effect of pH

  The effective pH range of alkaline protease TF916S is 5.5~11.0, and the optimum pH range is 8.0~9.0.

• Effect of temperature

  The effective temperature of alkaline protease TF916S was 30~65℃, and the optimum temperature was 50~60℃.

This product functions across a broad pH range and is applicable to most protein hydrolysis processes (including hemoglobin, casein, egg yolk, gelatin, fish, meat, and other plant and animal proteins), ultimately producing low-molecular-weight peptides and amino acids. It is particularly suitable for the hydrolysis of plant proteins and is widely used in the enzymatic modification of plant proteins such as soybean isolate.

The hydrolysis rate will be higher if the substrate is or is partly denatured protein.

Food handling .

The recommended addition amount is 0.1%~0.5% of the raw material weight, and the optimal addition amount should be determined according to the specific conditions of the process.

The solution can be added directly or diluted with water as needed to react with the food ingredients, with the specific process tailored to the client's production requirements.

Store in a cool, ventilated, and dry place below 25°C, away from direct sunlight and prolonged exposure to external environments.If a cold storage is available, it is recommended to store at 0°C-10°C to extend the product's shelf life.

12 months.