Нейтральный протеазы фермента NP-1000 для

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Трекер стоимости

Характеристики

DESCRIPTION
Neutral Protease NP-1000 is produced from non-genetic modified strains of Bacillus subtilis through submerged fermentation, extraction and refining process. NP-1000 catalyzes protein hydrolysis in neutral environment and generates peptide and a small quantity of amino acids.

 

THERMAL STABILITY
NP-1000 is stable at temperature below 37°C (99°F) at pH from 7.0 to 8.0. It is unstable at temperatures above 45°C (113°F) and inactivated quickly at temperatures above 60°C (140°F).

PH STABILITY
NP-1000 is stable at pH between 6.5 and 7.5. Inactivation is achieved quickly at pH below 5.0 or above 9.0.

OPTIMAL TEMPERATURE
The optimal temperature is about 50°C (122°F) by using 0.5% casein as substrate at pH around 7.2.

OPTIMAL PH
The optimal action pH is from 6.8 to 8.0 at 37°C (99°F).

APPLICATION
NP-1000 is applied to the food baking industry. It can hydrolyze proteins contained in the dough into peptone, peptide and amino acids, thus attenuate the dough strength, enable a desirable elasticity and handling property, shorten mixing time, improve color and shininess of the finished products, enable an even crumb structure and crisped taste of biscuits and crackers. In addition, NP-1000 can increase the content of polypeptide and amino acid in the dough, thus improve the flavors of baked products.

 

STORAGE
NP-1000 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.

 

CERTIFICATES

 

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