Protease fungal
Enzyme for splitting proteins with the formation of peptides and amino acids
Protease fungal enzyme for splitting proteins with the formation of peptides and amino acids.
The enzyme is obtained from a selected strain of Acremonium chrysogenum 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: 50 - 60°C
Temperature operational range: 30 - 70°C
pH optimal range: 8.0 - 10.5
pH operational range: 5.0 - 11.5
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
Cosmetology
Fungal protease is used in cosmetology products and procedures, removes exfoliating skin particles, smoothes skin irregularities, roughness, small scars and scars.
Meat and seafood processing
When processing meat and seafood with the use of fungal protease, due to the breakdown 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 mushroom protease, it is possible to increase the grade of meat and use processing waste to obtain meat and fish hydrolysates.
Leather production
Fungal protease is used at the stages of soaking, liming and softening the skin.