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.
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.
Declared Enzyme: Neutral Protease
EC Number: EC 184.108.40.206
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
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.