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                                                    Acid Protease
1. Product specification
The product is obtained by controlled fermentation of Aspergillus Niger. It can effectively hydrolyze protein under the low PH condition. It is widely used in brewery and manufacture of alcohol, food processing, feed additives, leather processing , etc.
2. Enzyme Activity Definition
The amount of enzyme needed to hydrolyze 1ug of casein in one minute at pH3.0, 40℃ (u/g or u/ml).
3. Physical appearance and Technical specifications

Solid dosage form

Liquid dosage form

Appearance

Brown powder

Brown liquid

Enzyme activity unit

50,000

50,000

Working pH value 

Suitable pH value: 2.5-6.0Optimal pH value:2.5-3.5

Working temperature

Suitable temperature: 30-50Optimal temperature40-50

Odor

Normal fermentation odor

Density (g/ml)

1.15-1.25g/ml

4. Application
1) In manufacture of alcohol for grain fermentation, The recommended dosage is 10-15 units /gram raw material. It is also decided according to raw material and specific technics.
2) In manufacture of feedstuff and food processing, The recommended dosage is 5-10 units /gram raw material.It is also decided according to the specific conditions of customer.
3) In manufacture of soy sauce, add the enzyme for 25 units, In the fermentation of solid distilled spirit, add the enzyme for 20 units.
5. Application Notice:
1) when the Acid Protease for solid type is used, they should dissolve in the water with the proportion of 1:20 at the temperature of 30-40℃.
2) when the Acid Protease is used in fermentation industry, the speed of fermentation is quickened, The rising temperature is rapid for fermentation.It should strictly controll the temperature which is not more than 40℃.
6. Safety Usage:
It should avoid the inhalation of mist or dust of enzyme. It should wash with water for at least 15 minutes in case of contact with hands and eyes.
7. Storage
Transport and store in cool and dry place and prevent from rain, moisture and sunlight.
Solid, if stored at 25℃, will retain its full activity for a period up to 12 months.
Liquid, if stored at 25℃, It will retain its full activity for a period of up to 3 months at 25℃ and 2 year at 5℃.