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| Catalog | Product Name | EC No. | CAS No. | Source | Price |
|---|---|---|---|---|---|
| PRO-1824 | Neutral/alkaline protease for vegetable proteins | Inquiry | |||
| PRO-1823 | Neutral/alkaline protease for meat proteins | Inquiry |
The neutral protease is obtained by fermentation and extraction of Bacillus subtilis. It is an endonuclease and can be used for various protein hydrolysis treatments. Under a certain temperature and pH value, this product can hydrolyze macromolecular proteins into products such as amino acids. It can be widely used in the hydrolysis of animal and plant proteins to prepare HAP and HVP for the production of high-grade condiments and food nutrition fortifiers. In addition, it can also be used in leather depilation, softening, wool and silk degumming.
Figure 1. Protein structure of neutral protease.
The enzymatic reaction of neutral protease can hydrolyze macromolecular proteins of animals and plants into small molecular peptides or amino acids to facilitate the effective absorption and utilization of proteins. The hydrolyzate has high AN%, high hydrolysis degree, and good flavor, which has been widely used. Used to produce high-grade condiments and food nutrition fortifiers, various animal-derived extracts, produce functional bones, meat extracts (ostein), aquatic extracts, peptones, peptides, etc. and research and develop some high value-added functions food.
The neutral protease can hydrolyze the protein of the dough into peptones, peptides and even amino acids, thereby weakening the strength of the dough, making it have good plasticity and extensibility, and maintain a clear and beautiful printing pattern. Improve the gloss of the finished product, make the cross-section of the biscuit clear, the structure is uniform, and the taste is loose and crisp.
It can hydrolyze soy protein isolate into small molecule peptides, which greatly improves the biological potency of soy protein isolate, making it easy for the human body to digest and absorb, at the same time, it improves dissolution, reduces viscosity, and improves the functional properties of soy protein isolate.
Alkaline protease, also known as serine protease. There are two common ones, one is Novo protease and the other is Carsberg protease. The properties and structure of the two are similar. They contain 275 and 274 amino acid residues, and are composed of a polypeptide chain. It is stable at pH 6～10, and deactivates quickly when it is lower than 6 or greater than 11. Its active center contains serine, so it is called serine protease. It can not only hydrolyze peptide bonds, but also has the functions of hydrolyzing amide bonds, ester bonds, transesterification and transpeptide. The production capacity, enzyme activity and stability of natural strains often fail to meet the requirements of industrial production, and strains need to be screened and improved. Commonly used methods include mutagenesis, genetic engineering, protein engineering, and spore heat treatment. The main goal is to improve enzyme activity, stability (temperature and alkali resistance), anti-oxidation and anti-chelation properties.
Figure 2. Protein structure of alkaline protease.
The soy protein (isolated soy protein or soy protein concentrate, etc.) is hydrolyzed into soy peptides to improve the solubility and functional properties of soy protein. It can be used as a protein supplement and nutritional supplement for beverages, dairy products, and food for the elderly and infants.
Alkaline protease can be used to make depilatory agent. The tanned leather will be depilated cleanly, with clear grain, no obvious damage, and fine and bright pores.
Alkaline protease can be used for the extraction of heparin and chondroitin sulfate.
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