Food-Grade Alkaline Protease – 200,000 U/mL Enzyme for Protein Hydrolysis

Alkaline Protease is a high-activity, food-grade liquid enzyme preparation designed for efficient hydrolysis of animal and plant proteins in modern food processing. As a serine endopeptidase, it selectively cleaves peptide bonds under mildly alkaline conditions, rapidly converting high–molecular weight proteins into smaller peptides and free amino acids. This improves flavor, solubility, digestibility and the overall functional properties of protein-based raw materials.

Thanks to its broad substrate range and robust stability, Alkaline Protease can be used in a variety of applications such as seafood processing, meat tenderization, protein hydrolysate production, flavor base manufacturing and general protein modification in the food industry.

Key Features & Benefits

• High enzyme activity: approx. 200,000 U/mL for fast and efficient hydrolysis.
• Food-grade quality: suitable for use as a processing aid in food manufacturing.
• Excellent performance in alkaline conditions: ideal for processes operating at elevated pH.
• Broad substrate compatibility: effective on animal proteins (meat, fish, shellfish) and many plant proteins.
• Flavor enhancement: promotes the formation of savory peptides and amino acids, improving umami and mouthfeel.
• Deodorizing effect: helps reduce undesirable fishy or off-odors in seafood and meat applications.
• Improved functionality: enhances solubility, reduces viscosity and can contribute to better texture and processability.

Typical Applications

1. Seafood and Fish Processing

• Production of fish protein hydrolysates and peptide seasonings.
• Reduction of fishy odor and improvement of flavor profile.
• Increase in soluble protein content and nutritional value.

2. Meat & Poultry Processing

• Tenderization of beef, pork, lamb and poultry.
• Preparation of meat hydrolysates for flavor bases and bouillons.
• Improved juiciness and palatability in processed meat products.

3. Protein Hydrolysates & Flavor Bases

• Hydrolysis of animal and plant proteins to produce peptide-rich seasonings.
• Generation of short-chain peptides for functional foods and nutritional products.
• Enhancement of umami, kokumi and overall savory intensity in soups, sauces and snacks.

4. Other Food Processing Uses

• Modification of protein ingredients to improve solubility and dispersibility.
• Viscosity reduction in protein-rich slurries or concentrates.
• Support for deodorization and degumming processes in certain raw materials.

Mode of Action

Alkaline Protease is a serine endopeptidase whose active center contains a serine residue. It hydrolyzes peptide bonds inside the protein chain, breaking high–molecular weight proteins into
smaller peptides and free amino acids. During food processing this leads to:

• Faster degradation of complex protein structures.
• Formation of low–molecular weight peptides with improved solubility.
• Increase of amino nitrogen and flavor-active components.
• Reduction of off-odors associated with raw animal materials.

Recommended Processing Conditions

Actual conditions should be optimized through pilot trials, as the optimal dosage and parameters will depend on the specific substrate, process design and desired degree of hydrolysis.

• Dosage guideline: 0.1–10 g enzyme preparation per kg of raw material (0.01–1%).
• Julat suhu: 20–60 °C.
• julat pH: 8.0–12.0 for best activity.
• Reaction time: typically 30–120 minutes, adjustable according to target DH.

Typical Product Data

Usage Guidelines

1. Prepare the substrate (meat, fish, protein slurry, etc.) and adjust pH into the recommended range.
2. Heat the substrate to the desired reaction temperature.
3. Start gentle agitation and add the calculated amount of Alkaline Protease.
4. Maintain temperature and pH during the hydrolysis period.
5. Once the desired hydrolysis degree is reached, inactivate the enzyme by heat treatment or pH adjustment.

Packaging & Shelf Life

• Pembungkusan: 1 kg bottle (supplied in an industrial-grade plain bottle). Liquid products are supplied in industrial-grade plain bottles.
• Please note that the product image is for illustration purposes. Actual packaging may differ.
• Jangka hayat: 12 months when stored properly.

Storage & Handling

• Store in a cool, dry place away from direct sunlight.
• Keep container tightly closed when not in use.
• Avoid prolonged exposure to elevated temperatures.
• Use quickly after opening for best performance.

Safety & Regulatory Information

This product is intended for use as a processing aid in food manufacturing.
As with all enzyme preparations, direct contact with skin and eyes should be avoided.
In case of accidental contact, rinse thoroughly with water. Operators should wear appropriate PPE
to minimize the risk of sensitization from enzymes.

Users are responsible for ensuring compliance with local regulations regarding enzyme use in food processing.