Neutral Protease NP-100 is produced from submerged fermentation of non-GMO Bacillus subtilis bacteria, then extracted and purified. This enzyme is widely used in the food industry, most commonly in the production of beer, soy sauce, hydrolysis of animal and vegetable proteins, animal blood treatment and leather tanning.
PRODUCT FEATURES
- Enzyme component: Protease
- System name: EC 3.4.24.28
- Potency: 100,000 U/ml (minimum)
- Organoleptic description: liquid, dark brown
- Product pH: 4.0 to 7.0
- Specific gravity: 1.15 – 1.28g/ml
Impact of pH: NP-100 operates at a pH range of 5.0 to 10.0 with an optimal pH range of 6.0 to 8.0 and an optimal pH value of 6.5.
Effect of temperature: The operating temperature range of NP-100 is from 30 to 60oC; The optimal temperature range is 45-55oC, at the optimal temperature value is 50oC.
Pack: 25kg barrel, 30kg HDPE barrel or 1125kg IBC bag.
Preserve: Avoid direct sunlight, high temperature and humidity during transportation. The storage place must be clean, dry, cool, preferably with air conditioning.
Expiry date: 12 months if stored at 0 - 10oC in sealed packaging and avoid exposure to sunlight. Prolonged storage and/or adverse conditions such as higher temperatures may result in increased dosage.
Evaluate NP-100 – ENZYME NEUTRAL PROTEASE HYDROLYZES PROTEIN
There are no reviews yet.