Neutral Protease Cas 9068-59-1

2. Product features:

Neutral protease powder products range from pale white to goose skin color and are almost odorless. Neutral protease mainly hydrolyzes proteins and peptides. The substrate specificity is very wide. It hydrolyzes about 1/3 of the peptide bonds in casein and about 1/4 of the peptide bonds in gelatin. It can also hydrolyze ester bonds and amide bonds.

3. Production process:

The production of neutral protease is first obtained by fermentation culture of Bacillus subtilis, and then expanded culture and proliferation are carried out to accumulate amylase products. After that, salt is added to the mature fermentation broth for salting-out treatment to precipitate the enzyme protein, and then the semi-finished product is obtained through filtration and drying. Finally, after crushing and standardization, it is packaged according to user requirements.

4. Process characteristics:

The entire production process adopts bioengineering technology, microfiltration, ultrafiltration membrane separation and vacuum freeze-drying technology to ensure that product quality reaches food-grade and pharmaceutical-grade quality standards.

5. Product application:

In the field of medicine:
Neutral protease tablets have anti-inflammatory and analgesic effects and can be used to treat local swelling and pain caused by acute soft tissue injuries or fractures. They can also be used to lower blood lipids, fight infections, and assist in the treatment of cancer. In the field of health care, neutral protease can be used to promote the dissolution and excretion of sputum and thick liquid, and promote the migration of antibiotics to diseased areas, which has health care functions. In the field of cosmetics, neutral protease can be used to improve skin condition and enhance the efficacy of cosmetics.

In the food field:
Neutral proteases are particularly widely used. It can be used to hydrolyze animal and plant proteins, improve the degree of hydrolysis and flavor, and be used to produce high-grade condiments and food nutritional supplements.
In the baking industry, neutral protease can reduce the wet gluten of dough, improve the plasticity and physical and chemical properties of dough, and hydrolyze protein macromolecules into short peptides and amino acids, thereby facilitating the complex Maillard reaction of sugars and amino substances. , improve the gloss and taste of the finished product. In the beer industry, neutral protease can decompose proteins into peptides and free amino nitrogen, especially for plant-based proteins such as barley and soybeans. When used in beer production, it can eliminate the "cold turbidity" phenomenon caused by proteins.
In the chemical industry:
Neutral protease can be used in biocatalytic reactions and is environmentally friendly and efficient.
Leather application: clean hair removal; slight effect, no obvious damage; fine and bright pores; shorten the cycle and reduce production costs; change labor costs and environmental sanitation, sewage fertilizer, etc.;
In the field of feed,
Neutral protease is a natural "green" additive made from feed enzymes. On the one hand, the enzyme is a protease, itself a kind of protein, which naturally exists in the body of animals, so it will not cause harm to livestock products; on the other hand, it is a natural product of microbial fermentation and cannot be synthesized artificially, so there is no chemical The various disadvantages of synthetic additives will neither remain in the animal body nor cause problems such as drug resistance; they can break down peptide bonds in proteins. Breaks down and increases protein dispersibility, solubility, palatability and digestibility.

Limitations of feed raw materials being digested and absorbed by animals: Proteins in feed need to be degraded by proteases and peptidases into peptides and amino acids before they can be utilized by livestock and poultry. There are two main anti-nutritional factors in soy feed: protease inhibitors and lectins. Soy protein contains bitter peptides, which will reduce the taste of feed. Neutral proteases can degrade bitter peptides.
In the agricultural field:
Neutral protease can be used in the preparation of biopesticides and biofertilizers, helping to promote sustainable development of agriculture.
other apps:
Beverage clarification, meat tenderization; Yeast extract and yeast extract production and application; Production of alcohol, wine, juice, beer, butter and soy sauce;
In summary, neutral protease, as an efficient, safe and multifunctional biocatalyst, has broad application prospects in the fields of medicine, health care, cosmetics, food, chemical industry, feed, agriculture and other fields.

6. Recommended dosage: 

1. Feed addition: Neutral protease is used in combination with α-amylase and acid protease, which can be used in the feeding of poultry, livestock and fish. The usual dosage is 0.1~1.0%.
2. Leather hair removal: 150~300u/g raw material.
3. Leather softening: 8~15u/g raw material.
4. It can also be used for plant protein decomposition, animal blood processing, etc., with an added amount of 0.1-0.3% (dry matter).
5. Produce high-end condiments and food nutrition fortifiers, produce various animal-derived extracts to produce functional bone, meat extracts (bone minerals), aquatic product extracts, peptones, peptides, etc., and research and develop some high value-added functions. food. Temperature: 50~55, PH6.0~7.0, neutral protease dosage: 0.1~0.3% (dry matter weight)
6. It can hydrolyze the protein of the dough into peptone, peptides and even amino acids, thereby weakening the strength of the dough, making it have good plasticity and extensibility, and maintaining clear and beautiful printing patterns. Improve the gloss of the finished product, make the cross-section of the biscuits clear, uniform in structure, and have a light and crisp taste. Temperature: 30~60, PH: 5.5~7.5, neutral protease dosage: 10~50g/100kg flour.

7. Precautions

1. Neutral protease is a biologically active substance that is inhibited and damaged by heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants, and contact with them should be avoided.

2. It is recommended to wear protective equipment when using enzyme products; if enzyme powder or enzyme solution accidentally comes into contact with the eyes, causing tears and corneal redness, rinse with clean water first, then instill eye drops, and you will recover the next day. Allergy, itching, redness and swelling caused by contact with the face, eyelids and skin can be cured by applying Pikan Cream or Sanjiu Dermatitis Ping.

3. There may be color differences between different batches of products.

8. Product storage:

Moisture-proof, light-proof, sealed, stored at low temperature (0-10℃), shelf life is 24 months. There is a certain loss of enzyme activity during storage. The enzyme activity loss is 5-10%/6 months when stored at 10°C, and the enzyme activity loss is 10-15%/6 months when stored at room temperature.

9. Packaging, transaction method, delivery method, etc.:

Packaging: 1kg/25kg bag/drum with linner inside.

Payment method: Western Union; T/T; MoneyGram

Shipping method: Sea/Air/Domestic Shipping}

10. After-sales service/customized service/sample service:

Packaging customization: Customized services are provided for packages above 1000KG;

Sample service: samples are available;