Neutral protease 9001-92-7 Enzyme Food Grade

I. Brief Introduction:

The Neutral Protease is a solid enzyme produced by submerged fermentation from Bacillus Subtilis according to the specification of GB/T 23527-2009 (China). It is widely applied in detergent, leather depilation and softening, silk degumming, toothpaste, soap, baking, brewing industry, dairy product, animal feed, medicine industry and etc.

II. 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 defined as one enzyme activity unit and marked with u/g.

III. 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

IV. Specifications:

Appearance yellow-brown powder

Odor slight fermentation odor

Enzyme Activity 30,000u/g to 80,000u/g

Water Content ≤ 8%

Particle Size ≥ 80% pass 40 mesh sieve

V. 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.

VI. Shelf Life:

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

VII. Packaging:

20kg/bag, 25kg/bag or as clients’ requirements

VIII. Technical Support and Service:

Nanning PangBo Biological Engineering Co., Ltd. will provide technical support service in the whole process. Our professional technicians will guarantee every client to use this product under proper guide.

IX. Precautions:

Enzyme preparations belong to protein, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or mucous membrane of nose, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, please consult a doctor.