Food grade alkaline protease for protein degradation enzymes
The product is produced by submerged fermentation of Bacillus licheniformis followed by purification and formulation. It can effectively hydrolyze proteins within broad range of temperature and pH. It has found wide applications in the field of food industry, medical treatment segment, detergent industry, vegetable and animal protein hydrolysis, chondroitin sulfate extraction, brewing, leather processing, and so on.
Alcalase, a serine-type endopeptidase, hydrolyzes protein very efficiently to produce peptides or amino acids.
Milky white to light yellow solid powder. Color may vary from batch to batch, but color intensity is not an indication of enzyme activity.
20℃-60℃，Optimum Temperature 40℃-60℃
8.0-12.0, Optimum pH 10.0-11.0
The product complies with GB1886.174.
Particle size (%<40 mesh)
Loss on drying/(%)
Total viable count/(CFU/g)
* Meat protein hydrolysis: production of meat flavors; * Yeast extract: improvement in production efficiency and yield; * Collagen extraction: for example, from fish scale or fish skin; * Feed and pet food: ease of production process, efficiency improvement, more aroma, and production of phagostimulant; * Chondroitin sulfate extraction: efficient hydrolysis of raw material to liberate chondroitin sulfate； * Medical equipment cleaning: efficient hydrolysis of blood protein to help cleaning.
Dosage: Due to its wide applications, A dosage range of 0.1‰-10‰ is suggested. The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume.
SAFE HANDLING PRECAUTIONS
Enzyme preparations are proteins that may induce sensitization and cause allergic type of symptoms in susceptible individuals.Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa. Any direct contact with human body should be avoided. If irritation or allergic response for skin or eyes develops, please consult a doctor.
PACKAGE AND STORAGE
Package： 25kg/jerry can.
Storage： Keep sealed in a dry and cool place and avoid direct sunlight.
Shelf life: 12 months in a dry and cool place
Warning: Keep sealed after use every time to avoid microbial infections and inactivation of enzymes until its finish.