Alkaline Protease Enzyme Liquid Type In Food Industry Providing Enzyme Preparation Sample

    2709 Alkaline protease, also known as serine protease, is mainly extracted from the microorganism Bacillus licheniformis and is mainly used to catalyze protein hydrolysis reactions. Its optimal pH range is 9-11, which can decompose large molecular proteins into small molecules such as peptides and amino acids under alkaline conditions. 

Detergent industry: Effectively breaks down protein-based stains such as blood and milk residues. Maintains activity at low temperatures, enhancing cleaning efficiency.

Food processing: Produces hydrolyzed protein solutions for seasoning and protein nutritional supplement manufacturing.

Pharmaceutical industry: Used in digestive aid drug formulations to assist protein digestion.

Feed industry: Added to animal feed to improve protein utilization from raw materials and promote livestock and poultry growth.

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.