Food grade enzyme alkaline protease for Protein degradation and food

    Alkaline proteases are proteolytic enzymes that exert their functions at optimal levels in alkaline pH surroundings. These enzymes effectively drive the hydrolytic reaction of proteins, converting them into small peptide molecules or amino acids, and they possess excellent stability along with extensive applicability.

1. Food Processing

2. Detergent Industry

3. Pharmaceutical Industry

4. Feed Industry

1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;

2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.

3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.

4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.