Products

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.

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 from 6.5 to 7.5. For maximum activity, the optimal pH range is 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.


APPLICATION AND BENEFITS

Use of NP-1000 can ensure the following benefits for baking industry:

■  Hydrolyze proteins contained in the dough into peptone, peptide and amino acids, thus attenuate the dough strength, enable a desirable elasticity and handling property, and shorten mixing time 

■  Improve color and shininess of the finished products 

■  Enable an even crumb structure and crisped taste of biscuits and crackers 

■  Increase the content of polypeptide and amino acid in the dough, thus improve the flavors of baked products


PACKAGING, STORAGE & SHELF-LIFE

NP-1000 is packaged in 25kg cardboard drums with food grade plastic bags inside or water-proof kraft paper bags. Customized packaging is also available upon request. Typical shelf-life is six months if this product is stored below 25°C in its original packaging, sealed and unopened, protected from direct sunlight. Its shelf-life will be twelve months provided this product is stored properly at 0∼10°C. NP-1000 has been formulated for optimal stability. Prolonged storage and/or adverse conditions such as higher temperatures may lead to a higher dosage requirement, and therefore should be avoided.


SAFE HANDLING OF ENZYMES

Inhalation of enzyme dust and mists should be avoided. In case of contact with skin or eyes, promptly rinse with water for at least 15 minutes. For detailed handling information, please refer to the Material Safety Data Sheet.



Contacts

Products

Contact : Ms.Edna Yang 

Tel : +86 510 8525 9383 

Fax : +86 510 8522 1582 

Mobile : +86 151 5221 3005 

Email :

Address : 93 Yangzhou Road,Jiangyan Economic Development Zone,Taizhou City,Jiangsu Province,China.

Boli USA Contact Information

PO Box 31096 Saint Louis,MO 63131 

Contact:David Singer 

 

 

Office:314 991 5191 

Mobile:314 503 0556 

Contact:Song Qian 

Mobile:262-893-1055 

Contact:Ms.Edna Yang

Tel:+86 510 8525 9383 

Fax: +86 510 8522 1582 

Mobile:+86 151 5221 3005 

 

 

Address:93 Yangzhou Road,Jiangyan Economic Development Zone,Taizhou City,Jiangsu Province,China.

Boli China Contact Information