Neutral Protease Power for Baking Industry

Description 
Neutral Protease NP-2000 is produced from Bacillus subtilis through submerged fermentation, extraction and refining process. NP-2000 catalyzes protein hydrolysis in neutral environment and generates peptide and a small quantity of amino acids. It hydrolyzes the proteins of wheat gluten, cleaves peptide bond of protein molecules, thus weaken the gluten. It is applied to proteolysis of proteins in baking industry. 

Product Characteristics

 

Thermal Stability
NP-2000 is stable at temperature below 37º C(99º F) with pH from 7.0 to 8.0. It is unstable at temperature above 45º C(113º F) and inactivated quickly at temperature above 60º C(140º F).

 

pH Stability
NP-2000 is stable with pH between 6.5 and 7.5. Inactivation is achieved quickly with pH below 5.0 or above 9.0. 

 

Optimal Action Temperature
The optimal temperature is about 50º C(122º F) by using 0.5% casein as substrate with pH around 7.2. 

 

Optimal Action pH 
The optimal action pH is from 6.8 to 8.0 at 37º C(99º F).

 

Storage
This enzyme has been formulated for optimal stability. Typical shelf-life is six months provided it is stored below 25°C in its original packaging, sealed and unopened, protected from the sunlight. Its shelf-life will be eighteen months if it is stored properly at 0~10°C. Prolonged storage and/or adverse conditions such as higher temperatures may lead to a higher dosage requirement.

 

Safety & Enzyme handling
Inhalation of enzyme dust and mists should be avoided. In case of contact with the skin or eyes, promptly rinse with water for at least 15 minutes. For detailed handling information, please refer to the appropriate Material Safety Data Sheet.

Description 
Neutral Protease NP-2000 is produced from Bacillus subtilis through submerged fermentation, extraction and refining process. NP-2000 catalyzes protein hydrolysis in neutral environment and generates peptide and a small quantity of amino acids. It hydrolyzes the proteins of wheat gluten, cleaves peptide bond of protein molecules, thus weaken the gluten. It is applied to proteolysis of proteins in baking industry. 

Product Characteristics

 

Thermal Stability
NP-2000 is stable at temperature below 37º C(99º F) with pH from 7.0 to 8.0. It is unstable at temperature above 45º C(113º F) and inactivated quickly at temperature above 60º C(140º F).

 

pH Stability
NP-2000 is stable with pH between 6.5 and 7.5. Inactivation is achieved quickly with pH below 5.0 or above 9.0. 

 

Optimal Action Temperature
The optimal temperature is about 50º C(122º F) by using 0.5% casein as substrate with pH around 7.2. 

 

Optimal Action pH 
The optimal action pH is from 6.8 to 8.0 at 37º C(99º F).

 

Storage
This enzyme has been formulated for optimal stability. Typical shelf-life is six months provided it is stored below 25°C in its original packaging, sealed and unopened, protected from the sunlight. Its shelf-life will be eighteen months if it is stored properly at 0~10°C. Prolonged storage and/or adverse conditions such as higher temperatures may lead to a higher dosage requirement.

 

Safety & Enzyme handling
Inhalation of enzyme dust and mists should be avoided. In case of contact with the skin or eyes, promptly rinse with water for at least 15 minutes. For detailed handling information, please refer to the appropriate Material Safety Data Sheet.