Protease
Proteolytic enzyme
Protease is an enzyme of proteolytic action for splitting protein with the formation of peptides and amino acids.
Enzyme preparation obtained by directed fermentation of the selection strain B.subtilis.
Protease is an enzyme of wide application and is effectively used in technological processes of various industries: production of alcohol and beer, synthetic detergents (SMS), bakery products, processing of meat, fish and seafood, leather production.
Alkaline bacterial protease
- Preparation form:
- Powder.
- Enzyme activity:
- 50,000 units/g.
- Temperature range of preparation operation:
- 55-65 °С
- Optimal range of action:
- pH 6,0-10,5
Alkaline fungal protease
- Preparation form:
- Powder.
- Enzyme activity:
- 50,000 units/g.
- Temperature range of preparation operation:
- 50-60 °С
- Optimal range of action:
- pH 6,0-8,0
Protease is neutral
- Preparation form:
- Powder.
- Enzyme activity:
- 50 units/g.
- Temperature range of preparation operation:
- 55-65 °С
- Optimal range of action:
- pH 6,0-8,0
- Packaging:
- Zip-Lock package: 1 kg;
Plastic can 100g. - Storage conditions:
- Store at temperatures from -25 °C to + 20 °C in a dry place protected from direct sunlight.