Alkaline Protease hydrolysis protein
Contact Person : Gina
Phone Number : +862787537736
Product Description
Neutral protease TF925S
| Ingredient | Source of enzyme |
|---|---|
| Protease | Bacillus subtilis |
| Maltodextrin | — |
Sunhy neutral protease TF925S is produced by advanced liquid deep fermentation technology and post-processing technology from the excellent strain of Bacillus subtilis. It is an endopeptidase that can effectively hydrolyze proteins into small molecule peptides and amino acids in a neutral pH environment.
Neutral protease activity:≥300,000 U/g
Appearance: Grayish-white to light brown powder.
Complies with the requirements of GB 1886.174-2016"National Food Safety Standard-Food Additives-Enzyme Preparations for Food Industry".
Effective pH range of neutral protease TF925S The optimal pH range is 6.0~8.5, and the maximum pH range is 5.0~9.5.
The effective temperature of neutral protease TF925S was 30-75℃, and the optimum temperature was 50-60℃.
This product operates over a broad pH range and is suitable for the hydrolysis of most animal and plant proteins, rapidly and efficiently converting proteins into small molecule peptides and amino acids.
It exhibits mild action with moderate hydrolysis degree, producing a hydrolysate with a mild bitterness and excellent filtration properties. Notably, it demonstrates superior emulsification performance, remaining undisturbed after long-term storage post-dissolution, making it ideal for products with specific requirements.
The hydrolysis rate will be higher if the substrate is or partially denatured protein.
Proteolysis
The recommended addition amount is 0.05%~0.5% of the protein substrate weight, and the optimal addition amount should be determined based on the specific conditions of the process.
After direct or appropriate dilution (5-10 times water), it is added to the protein substrate to be hydrolyzed for reaction.
Store in a ventilated and dry place below 25℃. Avoid direct sunlight and prolonged exposure to air. If cold storage is available, it is recommended to keep the product at 0℃–10℃ to extend its shelf life.
12 months.
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