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.
The product complies with GB1886.174.
|Particle size (%<40 mesh)||≥80|
|Loss on drying/(%)||≤8.0|
|Total viable count/(CFU/g)||≤50000|
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.
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
Storage： Keep sealed in a dry and cool place and avoid direct sunlight.
Shelf life: 12 months in a dry and cool place