Brief introduction
acidic protease preparation is produced by submerged fermentation of Aspergillus usaanii 537 and extraction with modern technique. It is a kind of enzyme preparation used to catalyze protein in acid environment.
• Function and characteristics
acidic protease can act on interior bond -C-NH- to hydrolyze the Proteins of vegetable and animal in acid environment to form small peptides and amino acidics. The addition of this product to the processing of alcohol and distilled spirit can promote the growth of yeast to accelerate fermentation speed and improve alcohol productivity. In feedstuff industry, this product can be used as an additive by combined with other enzymes (such as cellulase, pectinase andβ-glucanase, etc) for the preparation of complex feedstuff enzymes. It can further improve the nutrition value of feedstuff to accelerate the growth and increase the weight of livestock and poultry.
• Enzyme activity
acidic protease: 50,000μ/g
1μ/g is defined as the amount of enzyme in 1g enzyme powder to hydrolyze the casein and produce 1 microgramme(μg) tyrosine per minute at pH3.0 and 40°C.
• Application conditions
Optimal pH: 3.0 - 3.5 Effective pH: 2.5 - 4.0
Optimal temperature: 40°C Effective temperature: 30°C - 50°C
• Package and storage
1. Package: film bag (2 kg/bag) as inner wrapper and carton as outside wrapper, and net weight of each carton is 20 kg.
2. Storage: with the best efforts to avoid insolation and high temperature during the transportation and storage. Keep the environment clean and cool, and it is better to store at low temperature (environmental temperature below 25°C). Stored at 25°C for six months or at 5°C for one year, the enzyme activity is not less than 90% of the labeled value.
• Application scope
acidic protease can be used in industry of fur softening, wool dying, alcohol production, and feed additive. It also can be used in the food and health products industry to hydrolyze animal and vegetable proteins for the production of protein hydrolysate nutrient solution. Besides, it can be used in production of sauce and vinegar to enhance the nutrition value of products, thus improve the quality and output.