Description
Neutral Protease derived from Bacillus Subtilis fermentation, It is an endopeptidase widely employed to hydrolyze proteins into peptides and amino acids. These enzymes remain active in neutral, weakly acidic, or weakly alkaline environments, with an optimal pH range of 6.0 to 7.5, catalyzing the hydrolysis of peptide bonds in proteins and releasing amino acids or peptides. Utilizing advanced biotechnology and membrane separation techniques, our Neutral Protease maintains strict limits on microbe and heavy metal concentrations, guaranteeing its attainment of food-grade status.
Specification:
Enzyme Activity: 200,000 U/g
Application:
1) Meat Tenderization: Enhance the tenderness of meats by breaking down tough muscle fibers, resulting in juicier and more flavorful dishes.
2) Dairy Processing: Facilitate the coagulation of milk proteins during cheese production, improving texture and flavor development.
3) Baking: Improve dough handling properties and increase volume in baked goods by enhancing gluten development.
4) Beverage Production: Clarify fruit juices and wines by aiding in the breakdown of proteins, ensuring clarity and stability.
5) Protein Hydrolysis: Generate peptides and amino acids from proteins for nutritional supplements or flavor enhancement in food products.
