Neutral Protease

The Neutral Protease is a solid enzyme produced by submerged fermentation from Bacillus Subtilis. It is widely applied in Detergent, leather depilation and softening, silk degumming, toothpaste, soap, baking, brewing industry, dairy product, animal feed, medicine industry and etc.

Category:

Enzymes

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Keywords:

Enzymes

Details

Brief Introduction:

Definition of Activity:

One gram of solid Neutral Protease powder at 30°C and pH 7.5 hydrolyze casein in one minute to produce 1μg tyrosine is defined as one enzyme activity unit and marked with u/g.

Characteristics:

1. Neutral Protease can efficiently hydrolyze the protein into peptone and peptides and finally into free amino acids.

2. Optimum temperature: 40-50°C Optimum pH: 6.5-7.5

Specifications:

Attribute Name	Attribute Value
Appearance	Yellow-Brown Powder(no deliquescence and caking)
Enzyme Activity	30,000 u/g, 50,000 u/g, 80,000 u/g or customization
Water Content	≤ 8%
Particle Size	≥90% pass 40 mesh

Storage:

Should be stored in a cool, dry and well-ventilated place; protect from direct sunlight, heat and dampness; avoid storing with poisonous and harmful substances.

Shelf Life:

Enzyme activity remains ≥ 90% after 12 months at room temperature 25°C.

Packaging: 25kg/bag or as clients’ requirements

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