Protein Removal Enzyme – Alcalase CAS 9014-01-1


CAS No.: 9014-01-1
Other Names: alkaline proteinase
EINECS No.: 232-752-2
Type: Enzyme Preparations
Appearance: Solid Powder
Colour: Milky white to light yellow
Activity: 200,000u/g
Odor: Slight Fermented Flavor
MOQ: 1 Kilogram
Shelf Life: 12 Months
Tempreture: 20-60℃, optimum40-50℃
pH: 8.0-12.0, Optimum10.0-11.0

Availability: 100 in stock

Product Description

Food grade alcalase enzyme for protein degradation

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.

Mechanism and product standard

Alcalase, a serine-type endopeptidase, hydrolyzes protein very efficiently to produce peptides or amino acids.

Product standard

The product complies with GB1886.174.

Particle size (%<40 mesh) ≥80
Loss on drying/(%) ≤8.0
Lead/(mg/kg) ≤5.0
Arsenic/(mg/kg) ≤3.0
Total viable count/(CFU/g) ≤50000
Coliform Bacteria/(CFU/g) ≤30
Escherichia coli (CFU/g) <10
(MPN/g) ≤3.0
Salmonella/(25g) Not Detected


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.

Reaction parameters

Activity Temperature 20℃-80℃
Optimum Temperature 65℃-75℃
Activity pH 3.5-6.5
Optimum pH 4.0-6.0

Dosage recommendation

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.


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.

Storage and Shelf life

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

alkaline proteinase


Solid Powder


1 Kilogram




Milky white to light yellow


Enzyme Preparations




8.0-12.0, Optimum10.0-11.0


20-60℃, optimum40-50℃

Shelf Life

12 Months


Slight Fermented Flavor

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