Neutral Protease for Baking - Product

Brand : Boli
Model : NP-1300
Color : Pale Brown

Other Specification : Product Highlights An Ideal Protease For Bakery, Reduces Mixing Time And Ensures Desirable Flavor And Taste Of The Finished Products.  1.Desirable Softness, Stickiness And Elasticity Of The Dough  2.Reduces Mixing Time  3.Shape With Ease And Emboss Precisely  4.Uniformity And Stability Of Crumb Structure, Conducive To Maillard Reaction  5.Desired Flavor And Taste Caters To Consumer Needs  6.High Enzyme Activity Allowing Lower Dosage, Less Processing, Storage And Transportation Costs  Description Neutral Protease NP-1300 Is Produced From Bacillus Subtilis Through Submerged Fermentation, Extraction And Refining Process. Boli NP-1300 Catalyzes Protein Hydrolysis In Neutral Environment And Generates Peptide And A Small Quantity Of Amino Acids. It Hydrolyzes The Proteins Of Wheat Gluten, Cleaves Peptide Bond Of Protein Molecules, Thus Weaken The Gluten. It Is Applied To Proteolysis Of Proteins In Baking Industry.  Product Characteristics Declared Enzyme: Protease  EC Number: EC 3.4.24.28  Appearance: Pale Brown Powder  Activity: 130, 000 U/g (minimum)  Stable PH Range:7.0-8.0 Moisture: 8% (Maximum)  Effect Of Temperature  NP-1300 Is Stable At Temperature Below 37º C With PH From 7.0 To 8.0. It Is Unstable At Temperature Above 45º C And Inactivated Quickly At Temperature Above 60º C. The Optimal Temperature Is About 50º C By Using 0.5% Casein As Substrate With PH Around 7.2.  Effect Of PH  NP-1300 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 PH Is 6.8 To 8.0 At 37º C.

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