Neutral protease for brewing industry/protease enzyme

An ideal Protease catalyzes the protein hydrolysis in neutral environment in a highly-efficient and cost-effective way. It greatly benefits the brewing industry in the following aspects:
1.Increase alpha-amino nitrogen
2.Facilitate breeding of yeast
3.Faster fermentation
4.Improve raw material utilization

Description
Neutral Protease NP-1100 is produced from Bacillus subtilis through submerged fermentation, extraction and refining process. NP-1100 catalyzes the protein hydrolysis in neutral environment and generates peptide and a small quantity of amino acids.

Product Characteristics

Effect of pH
NP-1100 is stable with pH between 6.5 and 7.5. Inactivation is achieved quickly with pH below 5.0 or above 9.0. The optimal action pH is from 6.8 to 8.0 at 37° C.

Effect of Temperature
NP-1100 is stable at temperature below 37° C with pH from 6.8 to 8.0. It is unstable at temperature above 45° C and inactivated quickly at temperature above 60° C. The optimal temperature is about 50° C by using 0.5% casein as substrate with pH around 7.2.

Usage Guidelines
Industry------ Temperature-------pH---------Dosage (%)--------Time
Beer-----------45~50° C---------6.5~7.5------0.01~0.02--------Adding to mash kettle
Rice Wine----28~32° C---------4.0~4.5------0.01~0.02--------Adding with seed
Soy Sauce---58~62° C---------4.0~4.5------0.01~0.02--------Adding with seed

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