Happeline proteaas

Rakendused
Acid protease enzymes are widely used in soy sauce, vinegar and alcoholic beverage fermentations to accelerate protein hydrolysis, increase free amino nitrogen (FAN) and improve flavor development. In brewing, wine and ethanol production, they support yeast nutrition, improve fermentation efficiency and contribute to higher yields and shorter cycle times. For fruit juice processing, including apple and grape mashes, they assist in protein breakdown to improve clarification and filtration performance. Industrial grades are applied in leather pickling and acid bating, tobacco leaf treatment and protein removal in specialized cleaning processes.

Spetsifikatsioonid ja tööstuslik kasutamine
Primary CAS numbers include 9025-49-4 and 9040-76-0, covering Aspergillus-derived acid protease (aspartic acid protease) preparations. Available activities range from 50,000–1,000,000 U/g in powder form and 100,000–150,000 U/ml in liquid form, produced via submerged fermentation and downstream purification. Products are offered in food grade and industrial grades, suitable for pilot trials through full-scale production with standard bulk packaging options.