Commercial neutral protease enzyme

PRODUCT BENEFITS

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-1000 is produced from Bacillus subtilis through submerged fermentation, extraction and refining process. Boli NP-1000 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 

EFFECT OF TEMPERATURE 
NP-1000 is stable at temperature below 37ºC with pH from 7.0 to 8.0. It is unstable at temperature above 45ºC and inactivated quickly at temperature above 60ºC. The optimal temperature is about 50ºC by using 0.5% casein as substrate with pH around 7.2. 

EFFECT OF pH 
NP-1000 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 37ºC.