A protease (also called a peptidase or proteinase) is an enzyme that catalyzes proteolysis, the breakdown of proteins into smaller polypeptides or single amino acids. They do this by cleaving the peptide bonds within proteins by hydrolysis, a reaction where the water breaks bonds. Proteases are involved in many biological functions, including digestion of eaten proteins, and protein catabolism. Without additional helping mechanisms, proteolysis would be very slow, taking hundreds of years. Proteases can be found in all forms of life and viruses. They have independently evolved multiple times, and different classes of protease can perform the same reaction by completely different catalytic mechanisms. A protease is a group of enzymes that break the long chainlike molecules of proteins into shorter fragments and eventually into their components, amino acids. Proteolytic enzymes are present in bacteria, certain types of algae, some viruses, and plants they are most abundant, however, in animals. There are different types of proteolytic enzymes, which are classified according to the sites at which they catalyze the cleavage of proteins. The two major groups are the exopeptidases, which target the terminal ends of proteins, and the endopeptidases, which target sites within proteins. Endopeptidases employ various catalytic mechanisms; within this group are the aspartic endopeptidases, cysteine endopeptidases, glutamic endopeptidases, metalloendopeptidases, serine endopeptidases, and threonine endopeptidases. The term oligopeptidase is reserved for those enzymes that act specifically on peptides.
♦ The product is obtained by controlled fermentation of Aspergillus Niger.
♦ It can effectively hydrolyze protein under low pH conditions.
♦ Easy to digest.
♦ Compositional accuracy.
♦ Improved shelf life.
♦ In manufacturing alcohol for grain fermentation, the recommended dosage is 10-15 units/gram of raw materials. It is also decided according to raw material and specific techniques.
♦ In manufacturing feedstuff and food processing, the recommended dosage is 5-10 units/gram of raw material. It is also decided according to the specific conditions of the customer.
♦ In manufacturing soy sauce, add the enzyme for 25 units. In the fermentation of solid distilled spirit, add the enzyme for 20 units.
♦ When the Acid Protease for solid type is used, they should dissolve in the water with the proportion of 1:20, at a temperature of 30-40°C.
♦ When Acid Protease is used in the fermentation industry, the speed of fermentation is quickened. The rising temperature is rapid for fermentation. It should strictly control the temperature which is not more than 40°C.
♦ It should avoid the inhalation of mist or dust of enzymes.
♦ It should be washed with water for at least 15 minutes in case of contact with hands and eyes.
This product is an organic biochemical substance, sunlight & high temperature will cause the inactivation of enzymes. So, it should be kept in a ventilated and dry place below the temperature of 25°C.