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|Type::||Enzyme Preparations||Form::||Powder Form|
|Application::||Food Addtive||Other Names::||Alkaline Proteinase|
Alkaline protease, also known as serine protease.Stable at pH6 to 10 and quickly inactivated below 6 or greater than 11.Because of the specificity of the enzyme, it can only hydrolyze proteins, not acting on starch, fat and other substances.The appearance of the powder is generally powder, and some are microspheres.
1.Function mode:It can rapidly hydrolyzed protein as peptone, peptides, and eventually become amino acids.
2.Function conditions:the optimal temperature range 40°C~50°C; the optimal PH range 6.5~7.5.
3.It has a stronger effect on pelt.And the temperature of leather depilation: 36~40°C in summer;and 40~42°C in winter.It also can be stacked for leather depilation in the normal temperature.
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|
The activity of the solidalkaline proteinasewas 100, 000 U/g—300,000 U/g.
(*High activity product is available upon request of our customers.)
【DEFINITION OF ENZYME ACTITIY】
One unit (U) of Protease is defined as the quantity of enzyme, which liberates 1μg Forint positive amino acid and peptide of tyrosine per minute at 37°C, pH8.5.
【PACKAGE AND STORAGE】
Package: 25 kg/bag or 25 kg/drum for solid product.
Storage: Keep away from heat, moisture, and direct sunlight.
Shelf life: 12 months for solid products when stored in room temperature (<25 oC) and dry place.
l Protein hydrolysis
Add into mixture (dosage 0.1%-0.5%) could accelerate the hydrolysis of animal protein, meat, etc. We recommend you to conduct a trial before large scale preparation.