| ≥1 piece |
Protease is an enzymatic preparation of bacterial protease received by the directed fermentation of selection strain of B. subtilis with the subsequent purification.
Protease can more quickly and efficiently catalyse the hydrolysis of high molecular Proteins with formation of low-molecular peptides and amino acids,due to internal and external cut enzyme synergy. it can supply full amino acids for yeast groth, shortens the fermentation time , improve beer quality(flavor, foam, stability).
1. In food industry it is used for processing of flour with a strong or short-tearing gluten, and also for the production of flour pastry Confectionery (wafers, biscuit, cracker, cookie).
Preparation advantages:
weakening of strong gluten;
improvement of tensility ;
reduction of dough maturation process.
2. The preparation is also used at processing of meat and fish. Due to breaking up of proteins of muscular tissue the reduction of maturation terms of meat and fish products is achieved at processing; the taste and aroma of products are increased due to formation of free amino acids. In addition, it is possible to increase the meat grade and use the wastes of processing for the receiving of meat and fish hydrolyzates. Thus there is an increase of water-bound ability and reduction of weight losses at thermal treatment without the use of additives.
3. For beer raw material treatment, protein ceased joining , it can supple malt enzyme source shortage and improve optimization of alpha amino nitrogen content.