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Chill-haze Prevention In Brewing – Protease Enzyme CAS 232-642-4

$487.99

Supply Ability: 100000 Ton/Tons per Month
Other Names: Proline protease
Temperature: 0℃-60℃,Optimum20℃-45℃
FEMA No.: null
Activity: 25u/ml
Appearance: liquid
CAS No.: 9040-76-0
Colour: Light brown
Type: Enzyme Preparations,Flavoring Agents
EINECS No.: 232-642-4
pH: 3.5~7.0, Optimum 4.5-6.0
Odour: Normal microbial fermentation odour
Packaging Detail: Packaging specification: 25L/drum; 1,125L/drum or as your request

Availability: 100 in stock

PRODUCT DESCRIPTION

Food grade liquid protease enzyme to advoiding protein cold turbidity

INTRODUCTION

Protease (endoprotease) is produced by submerged fermentation of Aspergillus niger followed by purification and formulation. It’s a highly specific protease that only cleaves peptide bond formed by proline at C-terminals. The unique property makes it very beneficial in brewing and beverage to prevent cold haze and improve non-biological stability.

MECHANISM

Cold haze in beer and beverages is formed mainly due to the interactions between haze sensitive proteins and polyphenols, where prolines in peptides is involved. Proline specific protease can modify the sensitivity by attacking the peptide bonds formed by the amino acids specifically, and prevent the formation of haze. Due to its high specificity, the enzyme will bring no harm to other parts of protein, keeping all other functionalities of protein.

PRODUCT STANDARD

The product complies with GB1886.174.

No. ITEMS INDEX
1 Bulk density/(g/ml) 1.05-1.20
2 pH/(25℃) 3.5–5.5
3 Lead/(mg/kg) ≤5.0
4 Arsenic/(mg/kg) ≤3.0
5 Total viable count/(CFU/mL) ≤50000
6 Coliform Bacteria/(CFU/mL) ≤30
7 Escherichia coli (CFU/mL) <10
(MPN/mL) ≤3.0
8 Salmonella/(25mL) Not Detected

APPLICATION

Beer colloidal stability improvement The enzyme can be used to substitute PVPP in the prevention of cold haze in beer without harming foaming property of beer and health concerns.

Juice and beverage clarification Likewise, the enzyme can also be applied to solve cold haze problem and extend shelf life stability of juice or beverage products by damaging haze sensitivity of proline-containing proteins.

RECOMMENDED DOSAGE

The recommended dosage is 0.01-0.5kg/t DS. 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 convenient volume.

WARNINGS

Keep sealed after use every time to avoid microbial infections and inactivation of enzymes until its finish.

SAFETY

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 DAN STORAGE

Package:25kg/drum.

Storage: Keep sealed in a dry and cool place and avoid direct sunlight.

Shelf life: 12 months in a dry and cool place.

Other Names

Proline protease

Temperature

0℃-60℃,Optimum20℃-45℃

Packaging Detail

Packaging specification: 25L/drum; 1,125L/drum or as your request

Supply Ability

100000 Ton/Tons per Month

Appearance

liquid

CAS No.

9040-76-0

Colour

Light brown

Type

Enzyme Preparations,Flavoring Agents

EINECS No.

232-642-4

pH

3.5~7.0, Optimum 4.5-6.0

Odour

Normal microbial fermentation odour

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