Neutral Protease Product Description

Neutral protease is an inscribed protease, refined and extracted using microfiltration, ultrafiltration, and vacuum freeze-drying technology after submerged fermentation culture of Bacillus subtilis 1398. With a molecular weight, it can be used for protein hydrolytic treatment in various industries such as food, medicine, feed, cosmetics, nutrition, and health care products.

Features of Neutral Protease:

• Belongs to inscribed protease.
• Acts on the amino end of a hydrophobic group.
• Fast specific catalytic speed.
• Less bitter taste in hydrolysis solution.
• Wide range of effects.

Introduction

Neutral protease is widely used in the food processing industry due to its ability to decompose macromolecule proteins into polypeptides, amino acids, and other products under neutral or weak acid and weak base conditions. It is easily soluble in water, forming a light brown liquid aqueous solution.

Application

• In the baking industry, neutral protease is used to make cookies, reducing mixing and fermentation times of dough. The enzymatic reaction weakens the dough’s strength, improving plasticity and extensibility, resulting in clear and beautiful printing patterns, enhanced gloss, uniform structure, and a crisp taste.
• Neutral protease is non-toxic and non-side-effect, making it suitable for hydrolyzing animal and vegetable proteins with high AN%, high hydrolysis degree, and good taste. It is ideal for producing advanced condiments and food nutrition enhancers like HAP and HVP.
• In the beer industry, neutral protease achieves excellent clarification effects and can be combined with other enzyme systems to create beer complex enzymes for enhanced clarification and bitter taste removal.

For more information, please refer to the Product Data Sheet.