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|Appearance:||Slight Yellow Powder||Other Names:||Alcalase|
|CAS No.::||9014-01-1||EINECS No.:||232-752-2|
|Purity:||>99%, >98%||Grade:||Food Grade|
|Advantage:||High Quality With Best Price||Shelf Life:||2 Years|
bacterial protease enzyme,
fungal protease enzyme
Alkaline protease (also named alcalase protease) is a protein enzyme, it comes from Bacillus licheniformis after its fermentation and refinement, it mainly composed by Bacillus licheniformis protease, the molecular weight is approximately 27300. It’s a endoprotease of serine, can hydrolysis the macro-molecule protein into free amino acid etc.
Its application mainly focuses on its function of hydrolyzing protein peptide bonds. There are several major needs in production and life: 1, the complex macromolecular protein structure is changed into a simple small-molecule peptide chain or amino acid to become easily absorbed or washed Go, such as food, detergent, feed and other fields. Part 2 destroys the structure of the protein and allows the separation of the components of the material, which is very effective in the processing of protein-rich materials such as leather and silk. 3 It promotes the degradation of environmental pollutants and is used in the field of environmental protection. 4 The protease catalyses the hydrolysis reaction, It can also catalyze its reverse reaction, but also has a high degree of activity and specificity, is very suitable for the pharmaceutical industry on the production of certain specific molecular needs.
Within the food industry, proteolytic enzymes are used to produce protein hydrosylates and as meat tenderizers. Commercially they have applications in leather production, the processing of raw silk, and detergent manufacturing. Within the health and wellness industry, proteolytic enzymes have been shown to provide therapeutic action when used in cardiovascular support, joint support, and muscle support formulas and as digestive aids.
1. Temperature : 20-65 , optimum 35-45℃
2. P H :6.0-11.0, optimum 9.5-10.5
1. Activity: Solid type: 50000U/g to 100000U/g; 700000 U/g for food grade. Liquid type: 50000u/ml to 100000u/ml.
2. Unit definition : The amount of enzyme needed to hydrolyze 1ug of casein in one minute at pH3.0, 40 (u/g or u/ml).
3. Standard: GB/T 23527-2009
l Physiochemical Indexes Alkaline protease activity≥100,000 U/g
l Appearance:light yellowish-brown powder;
l pH: The effective pH range of this enzyme is between 8.0-12.0, the optimum pH range is between 9.0-11.0；
l Temperature: The suitable temperature range for Deterzyme is between 30-60℃, the optimum temperature range is between 40-50oC.
Characteristics and Content of the Components
|Types||Characteristics and content||Types||Characteristics and content|
|Water insoluble matter:||Starch||Subsidiary coloring matters:||None|
|Loss on drying (%)||12.5||Specific gravity (g/cm3)||～0.80|
|Flash point (oC):||357||Arsenic (ppm) :||0.8|
|Lead (ppm):||0.2||PAHs total:||None detectible|
|Mercury (ppm):||0.02||Benzene:||None detectible|
|Cadmium (ppm)||0.2||Total Phthalate:||None detectible|
|Salmonella:||None detectible||AflatoxinB1 (ppb):||5|
|Coliform bacteria(/100g):||None detectible||Number of molds(/g)||20|
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