Bacterial protease
Enzyme for splitting of high molecular proteins to low molecular peptides
Bacterial protease enzyme for splitting of high molecular proteins to low molecular peptides.
The enzyme is obtained from a selected strain of Bacillus lichenoformis with subsequent purification and concentration.
Appearance: water-soluble powder from yellow to yellow-brown color.
The dosage depends on the raw materials and technological parameters of the process. The optimal dosage can be selected by laboratory or production tests.
Enzyme activity: 50000 U/g
Temperature optimal range: 55 - 65°C
Temperature operational range: 25 - 70°C
pH optimal range: 6.0 - 10.5
pH operational range: 5.5 - 11.0
Formulation: Water soluble powder
Package: Foil Ziplock bag - 1 kg
Shelf life: 12 months
Storage conditions: Store at temperatures from -25°C to +25°C in a dry place protected from direct sunlight
Production of alcohol
In the production of alcohol, bacterial alkaline protease is used to intensify fermentation, increasing the yield of the product. The enzyme reduces the formation of protein deposits on equipment, hydrolyzes proteins to peptides and amino acids, increases osmophilicity and tolerance of yeast to fermentation products.
Beer production
In the production of beer, protease hydrolyzes high-molecular-weight proteins of grain raw materials, forming low-molecular-weight peptides. This allows the use of malt with a high protein content and insufficient own proteolytic activity. During mashing, it makes it possible to use a larger amount of grain additives, in particular barley.
Baking bread
In the production of bakery products, bacterial protease is used for processing flour with strong gluten, as well as for the production of flour confectionery products (waffles, biscuits, crackers, cookies).
Leather industry
Leather industrialists protease is used to soften leather raw materials. When using protease, the connection between the hair and the dermis is completely weakened. The wool is separated along the entire length, it is clean, soft, and can be used as a secondary raw material.
Meat and seafood processing
When processing meat and seafood with the use of bacterial protease, due to the splitting of muscle tissue proteins, a reduction in the ripening time of meat and fish products during processing is achieved. Due to the formation of free amino acids, the taste and aroma of products are enhanced.
In addition, when using bacterial protease, it is possible to increase the grade of meat and use processing waste to obtain meat and fish hydrolysates.