Neutral Protease for Wine and Beer Brewing Powder with High Quality

Neutral Protease for Brewing

Introduction:

 

The 1398 Neutral Protease is a solid enzyme produced by submerged fermentation from Bacillus Subtilis according to the specification of GB/T23527-2009 (China). It is widely applied in  brewing industry, dairy product, detergent, leather depilation and softening, silk degumming, toothpaste, soap, baking,  animal feed, medicine industry and etc.

 

Definition of Activity:

 

One gram of solid Neutral Protease powder at 30°C and pH 7.5 hydrolyze casein in one minute to produce 1μg tyrosine is called one enzyme activity unit and marked with u/g.

 

Characteristics:

 

1. Neutral Protease can efficiently hydrolyze the protein into peptone and peptides and finally into free amino acids.

2. Optimum temperature:  40-50°C      Optimum pH:  6.5-7.5

 

Specifications:
 

 

 

 

Application Guide:

 

As for brewing industry, add the product at the rate of 5 U/g. 

 

Storage:

 

Should be stored in a cool, dry and well-ventilated place; protect from direct sunlight, heat and dampness; avoid storing with poisonous and harmful substances.

 

Shelf Life:

 

Enzyme activity remains ≥ 90% after 12 months at room temperature 25°C.

Neutral Protease for Brewing

Introduction:

 

The 1398 Neutral Protease is a solid enzyme produced by submerged fermentation from Bacillus Subtilis according to the specification of GB/T23527-2009 (China). It is widely applied in  brewing industry, dairy product, detergent, leather depilation and softening, silk degumming, toothpaste, soap, baking,  animal feed, medicine industry and etc.

 

Definition of Activity:

 

One gram of solid Neutral Protease powder at 30°C and pH 7.5 hydrolyze casein in one minute to produce 1μg tyrosine is called one enzyme activity unit and marked with u/g.

 

Characteristics:

 

1. Neutral Protease can efficiently hydrolyze the protein into peptone and peptides and finally into free amino acids.

2. Optimum temperature:  40-50°C      Optimum pH:  6.5-7.5

 

Specifications:
 

 

 

 

Application Guide:

 

As for brewing industry, add the product at the rate of 5 U/g. 

 

Storage:

 

Should be stored in a cool, dry and well-ventilated place; protect from direct sunlight, heat and dampness; avoid storing with poisonous and harmful substances.

 

Shelf Life:

 

Enzyme activity remains ≥ 90% after 12 months at room temperature 25°C.

Freeze-dried Vegetables powder

Freeze-dried vegetables into powder will not affect its nutrition. Normally heat-sensitive substances are lost at high temperatures. For example: traditional high temperature drying technology. Freeze-drying technology and sun drying, drying, spray drying and so on are drying technologies, different drying methods have different effects on the quality of products. Freeze-drying method has less damage to the product. The traditional drying method is above 0℃, while the freeze-drying technology is simply understood to sublimate the moisture of fresh food under the vacuum and low temperature environment, and retain its original nutritional composition, appearance, size and other biological characteristics.

Freeze-Dried Whole Vegetables,Freeze-Dried Spinach Powder,Freeze-Dried Vegetable Powder,Freeze Dried Garlic Powder

Shaanxi HuiKe Botanical Development Co.,Ltd , https://www.oasis-hk.com