Ингредиенты для выпечки нейтральный протеазовый порошок

Neutral Protease NP-2000 is produced from Non-GMO strains of Bacillus subtilis through submerged fermentation, extraction and refining process. NP-2000 catalyzes protein hydrolysis in neutral environment and generates peptide and a small quantity of amino acids.

NP-2000 is a high concentration neutral protease for baking industry.

NP-2000 is stable at pH between 6.5 and 7.5. Its optimal pH is from 6.8 to 8.0 at 37°C.

Inactivation of NP-2000 can be achieved quickly at pH below 5.0 or above 9.0.

NP-2000 is stable at temperatures below 37°C at pH from 7.0 to 8.0. Its optimal temperature is about 50°C by using 0.5% casein as substrate at pH around 7.2. NP-2000 is unstable at temperatures above 45°C and be inactivated quickly at temperatures above 60°C.

NP-2000 has been formulated for optimal stability. Typical shelf-life is six months provided it is stored below 25°C (77°F) in its original packaging, sealed and unopened, protected from the sunlight. Its shelf-life will be 12 months if it is stored properly at 0～10°C(32～50°F). Prolonged storage and/or adverse conditions such as higher temperatures may lead to a higher dosage requirement. .

Inhalation of enzyme dust and mists should be avoided. In case of contact with skin or eyes, promptly rinse with water for at least 15 minutes. For detailed handling information, please refer to the Material Safety Data Sheet.