Food Grade Protease – High Activity & High Stability Solid Enzyme Preparation for Enzymatic Dehairing

Food Grade Protease is a high-efficiency enzymatic depilatory preparation developed for food processing applications. It is specially designed for dehairing processes and provides fast, controlled, and environmentally responsible hair removal under mild reaction conditions.

This product belongs to the category of food-grade solid enzyme additives. It appears as a milky white to light yellow powder and is formulated with protease and edible salt to ensure stable performance, easy handling, and consistent industrial application.

The enzyme preparation is primarily used in food processing (dehairing applications). Compared with traditional sulfide-based chemical dehairing methods, enzymatic treatment significantly reduces environmental pollution, minimizes wastewater burden, and helps maintain better substrate quality.

Vantagens do produto

Limitations of Sulfide Dehairing:
In conventional processing, sodium sulfide is commonly used to break disulfide bonds in keratin to achieve dehairing. However, this process generates large amounts of wastewater pollution and may negatively affect product quality.

Advantages of Enzymatic Dehairing:
This protease preparation selectively opens disulfide bonds in keratin and gently hydrolyzes elastic fiber structures. The process is milder, reduces environmental impact, and preserves substrate integrity. Increasing dosage and extending processing time enhance dehairing performance, while excessive dosage or elevated temperature may cause surface damage.

Informações do produto

Composição: Protease, edible salt

Aparência: Milky white to light yellow solid powder

Embalagem: Fornecido em 1 kg/saco, embalagem selada em folha de alumínio de qualidade alimentar. Por favor, note que a imagem do produto é meramente ilustrativa. A embalagem real pode diferir.

Prazo de validade: 12 meses nas condições de armazenamento recomendadas

Condições de Trabalho

• Intervalo de temperatura efetivo: 20°C – 60°C
• Optimal Temperature Range: 30°C – 40°C
• Intervalo de pH eficaz: 6.0 – 12.0
• Faixa de pH ideal: 6.0 – 8.0

Especificações do produto

• Finura (taxa de passagem por peneira de 40 malhas): ≥ 80%
• Humidade: ≤ 8,01 TP14T
• Chumbo (Pb): ≤ 5,0 mg/kg
• Total Arsenic (as As): ≤ 3,0 mg/kg
• Contagem total de placas: ≤ 50.000 UFC/g
• Coliformes: ≤ 30 UFC/g
• Thermotolerant Coliforms: < 10 CFU/g or ≤ 3.0 MPN/g
• Salmonella (25 g): Não detectado

Método de aplicação

1. Soak raw materials until fully rehydrated and washed. Place into a rotating drum and add water at a ratio of raw material to water of 1:1.
2. Add 0.5% enzyme preparation (based on raw material weight) and mix evenly. Adjust pH to approximately 7.0 and maintain temperature around 35°C.
3. Start rotation and observe the dehairing process for approximately 4 hours, until hair removal is complete.

Raw material diversity, source variations, and local production environments may influence dehairing results. It is strongly recommended to conduct small-scale trials before proceeding to large-scale production. This helps avoid potential losses caused by differences in raw materials or processing conditions. Especially for lower-quality leather, it is even more important to precisely control the processing steps and treatment time.

Mecanismo de ação

This protease preparation acts on keratin structures by selectively breaking disulfide bonds and gently degrading structural proteins responsible for hair attachment. The enzymatic reaction weakens the hair root structure, allowing efficient removal without aggressive chemical attack. The process operates effectively within a broad pH range of 6.0–12.0 and a temperature range of 20°C–60°C, with optimal performance observed at 30°C–40°C and pH 6.0–8.0.

Application Field

Widely used in food processing industries requiring enzymatic dehairing treatment and other related processing fields.