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Acid Protease

Acid Protease AP-520

An ideal cost-effective protease that can promote yeast growth, maximize fermentation and give higher alcohol yields.

Product Specifications


DESCRIPTION

Acid Protease AP-520 is a food grade acid protease enzyme produced from robust strains of Aspergillus niger using submerged fermentation, extraction, and refining techniques. AP-520 can effectively hydrolyze proteins under acidic conditions.


AP-520 can be used in the production of potable alcohol, food and beverage where protein hydrolysis is needed under

low pH conditions.


PRODUCT CHARACTERISTICS 

Declared Enzyme:      

 Acid Protease

EC No.:

Activity:

 EC 3.4.23.18

100,000 U/ml (minimum)

Appearance:

Black Brown Liquid

Product pH:

3.5 to 6.0

Specific gravity:

1.15 to 1.25 g/ml 


EFFECT OF pH

The effective pH range for the activity of AP-520 is approximately 2.0 to 6.0, with an optimum performance at pH 2.5 to 3.5.


EFFECT OF TEMPERATURE

The activity of AP-520 is effective in the range from 30°C to 65°C, with an optimum performance obtained at 30°C to 50°C.

The exact temperature optimum will be influenced by several process variables including time, pH, and substrate nature and substrate concentration.


EFFECT OF METAL IONS

AP-520 is activated by Mn2+, Ca2+ and Mg2+ ions. Heavy metal ions such as Cu2+, Hg2+ and Al3+ will inhibit the enzyme activity of AP-520.


APPLICATION GUIDELINES 

In intermittent fermentations, the entire dose of AP-520 should be added all at once after the fermentation tank is filled approximately 30%. In continuous fermentations, AP-520 should be added continually, with the dosage rate dependent on the amount of mash fed at the inlet of the fermentation tank.


DOSAGE RECOMMENDATION

The typical dosage rate for AP-520 is 0.01% to 0.02% w/w (dry solids basis) and this dosage level is recommended as a starting point for optimizing the enzyme dosage. The optimum enzyme dosage will be dependent on both the raw materials used (substrate nature and concentration) and the processing conditions.

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