Acid Protease obtained from Aspergillus by controlled fermentation is regarded as a safe preparation for food. The preparation can hydrolyze proteins into amino acid or polypeptides in the acid environment. Haze in fermenter will be clarified by adding Acid Protease into fermenting liquor or fermented liquor when you use the preparation in producing alcohol, wine, ratafee, beer, butter and soy. Yeast growth is improved by Acid Protease , as a result, a higher fermentative speed and a higher yield will be gained. Due to the generation of dual-acetyl prevented by adding Acid Protease , higher process efficiency will be gotten.
Acid Protease is a safe enzyme preparation for food application, which is measured up by related internal and international standard.
Physical Properties:
Appearance: medium to dark amber liquid
pH: 3.5~4.5
Density:1.18~1.20g/ml
Activity of Enzyme:
protease> 100000 u/ml
One activity u/mg(u/ml) of acid protease is defined as that quantity of enzyme that can liberate 1μg tyrosine in one minute at pH of 3.0, at the temperature of 40 .