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Enzymes for Baking

Neutral Protease NP-1000

A neutral protease that can weaken the dough strength, gives an ideal plasticity and extensibility of the dough, shortens mixing time, enables distinct layers and uniform structure and crisp of biscuits, improves the flavor and fragrance of baked products.

Product Specifications

 

DESCRIPTION

Neutral Protease NP-1000 is produced from Non-GMO strains of Bacillus subtilis through submerged fermentation, extraction and refining process. NP-1000 catalyzes protein hydrolysis in neutral environment and generates peptide and a small quantity of amino acids.


NP-1000 is widely used in baking industry.


PRODUCT CHARACTERISTICS

Declared Enzyme:           Neutral Protease

EC Number:                    EC 3.4.24.28

Activity:                       100,000 U/g (minimum)

Appearance:                  Pale brown Powder

Moisture:                       8% (Maximum)


EFFECT OF PH

NP-1000 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-1000 can be achieved quickly at pH below 5.0 or above 9.0.


EFFECT OF TEMPERATURE

NP-1000 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-1000 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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