Neutral Protease NP-1000-Boli Bioproducts

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We are a technical leading enzyme manufacturer in China with an established reputation as a reliable supplier of quality enzyme products to our customers at home and abroad.

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Edna Yang

Tel: +86-510-8525-9383
Cell: +86-151-5221-3005
Email: edna.yang@bolibio.com

Jiangsu Boli Bioproducts Co.,Ltd.

Add: 93 Yangzhou Road, Jiangyan Economic Development Zone, Jiangsu 225500, China

Jiangsu Boyang Bioproducts Co., Ltd.

Add: 30 Tongwang Road, Nantong Economic Development Zone, Jiangsu 226010, China

Neutral Protease NP-1000

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Product Description

Description

Neutral Protease NP-1000 is produced from Non-GMO strains of Bacillus subtilis through submerged fermentation, extraction and refining process. NP-1000 catalyzes protein hydrolysis in neutral environment and generates peptide and a small quantity of amino acids.

NP-1000 is widely used in baking industry.

Product Characteristics

Declared Enzyme: Neutral Protease

EC Number: EC 3.4.24.28

Activity: 100,000 U/g (minimum)

Appearance: Pale brown Powder

Moisture: 8% (Maximum)

Effect of pH

NP-1000 is stable at pH from 6.5 to 7.5. For maximum activity, the optimal pH range is 6.8 to 8.0 at 37°C. Inactivation of NP-1000 can be achieved quickly at pH below 5.0 or above 9.0.

Effect of Temperature

NP-1000 is stable at temperatures below 37°C at pH from 7.0 to 8.0. Its optimal temperature is about 50°C by using 0.5% casein as substrate at pH around 7.2. NP-1000 is unstable at temperatures above 45°C and be inactivated quickly at temperatures above 60°C.

Effect of Metal Ions

Manganese, Calcium and Magnesium ions can activate the enzyme activity, while copper, hydrargyrum and aluminum ions will inhibit its activity.

Applications

Use of NP-1000 can ensure the following benefits for baking industry:

■ Hydrolyze proteins contained in the dough into peptone, peptide and amino acids, thus attenuate the dough strength, enable a desirable elasticity and handling property, and shorten mixing time

■ Improve color and shininess of the finished products

■ Enable an even crumb structure and crisped taste of biscuits and crackers

■ Increase the content of polypeptide and amino acid in the dough, thus improve the flavors of baked products

Packaging, Storage & Shelf-life

NP-1000 is packaged in 25kg cardboard drums with food grade plastic bags inside or water-proof kraft paper bags. Customized packaging is also available upon request. Typical shelf-life is six months if this product is stored below 25°C in its original packaging, sealed and unopened, protected from direct sunlight. Its shelf-life will be twelve months provided this product is stored properly at 0∼10°C. NP-1000 has been formulated for optimal stability. Prolonged storage and/or adverse conditions such as higher temperatures may lead to a higher dosage requirement, and therefore should be avoided.

Safe Handling of Enzymes

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

Glucoamylase PUREMEI GDS

Neutral Protease NP-2000

Glucoamylase PUREMEI GDS

Neutral Protease NP-2000

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