Soy Sauce Brewing Food Grade Enzymes Thermostable Alkaline Protease

Thermostable Alkaline Protease:be used in soy sauce brewing,improve the utilization rate of protein conversion

Besthway food grade Thermostable Alkaline Protease is developed by Besthway Technology with modern genetic engineering, microbe fermentation and advanced post-process technology. It can effectively catalyze the hydrolysis of proteins in a wide range of temperatures and pH, especially adapted to alkaline environmental conditions, and can be used in different food fields such as protein peptide production, meat processing and brewing.

Product Functions

• It could degrade protein macromolecules into small peptides and amino acids, and could be used in the production of peptide products such as soy protein peptides or amino acids;
• It could destroy the structure of protein macromolecules, and could be used in the processing of meat products to improve the taste;
• It could be used in soy sauce brewing and other industries to improve the utilization rate of protein conversion;
• It could be used in other food industries for protein decomposition processing.

Application Scheme

• Recommended dosage: 500-1,000g/T;
• The optimum dosage is determined by experiments according to different processes and requirements.

Package and Storage

20kg/barrel

It should be stored under dry, ventilated and protected from light at 25℃, with a shelf life of 18 months for solid product from the date of production. The shelf life could be extended when refrigerated at 5℃.

Note

• After opening the bag or barrel, it should be tightly tied or the lid tightened to avoid moisture or contamination;
• Do not inhale. If inhaled, rinse mouth immediately with water for at least 15 minutes;
• People who are sensitive to enzyme dust should wear one-piece overalls, dust masks and gloves when operating. If contact with skin or eyes occurs, please rinse immediately with plenty of water for at least 15 minutes.