A high concentration protease that can attenuate the dough strength, enable a desirable elasticity and handling property, shorten mixing time, improve color and shininess of the finished products, enables uniformity and stability of crumb structure, improved flavor and taste of baked products.
Neutral Protease NP-2000 is produced from Non-GMO strains of Bacillus subtilis through submerged fermentation, extraction and refining process. NP-2000 catalyzes protein hydrolysis in neutral environment and generates peptide and a small quantity of amino acids.
NP-2000 is applied to the food baking industry. It can hydrolyze proteins contained in the dough into peptone, peptide and amino acids, thus attenuate the dough strength, enable a desirable elasticity and handling property, shorten mixing time, improve color and shininess of the finished products, enable an even crumb structure and crisped taste of biscuits and crackers. In addition, NP-2000 can increase the content of polypeptide and amino acid in the dough, thus improve the flavors
of baked products.
Declared Enzyme: Protease
EC Number: EC 220.127.116.11
Appearance: Pale brown Powder
Activity: 200,000 U/g (minimum)
Moisture: 8% (Maximum)
EFFECT OF PH
NP-2000 is stable at pH between 6.5 and 7.5. Its optimal pH is from 6.8 to 8.0 at 37°C. Inactivation of NP-2000 can be achieved quickly at pH below 5.0 or above 9.0.
EFFECT OF TEMPERATURE
NP-2000 is stable at temperatures below 37°C at pH from 7.0 to 8.0. Its optimal temperature is about 50°C by using 0.5% casein as substrate at pH around 7.2. NP-2000 is unstable at temperatures above 45°C and be inactivated quickly at temperatures above 60°C.
EFFECT OF METAL IONS
Manganese, Calcium and Magnesium ions can activate the enzyme activity, while copper, hydrargyrum and aluminum ions will inhibit its activity.
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