Bread baking improver, neutral protease enzyme

Product Highlights

An ideal protease offers desirable softness, stickiness and elasticity of the dough and desired flavor and taste for baking: 
1. Desirable softness, stickiness and elasticity of the dough 
2.Reduce 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 

Description
Neutral Protease NP-2000 is produced from Bacillus subtilis through submerged fermentation, extraction and refining process. NP-2000 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

Thermal Stability 
NP-2000 is stable at temperature below 37º C(99º F) with pH from 7.0 to 8.0. It is unstable at temperature above 45º C(113º F) and inactivated quickly at temperature above 60º C(140º F). 

pH Stability  
NP-2000 is stable with pH between 6.5 and 7.5. Inactivation is achieved quickly with pH below 5.0 or above 9.0. 

Optimal Action Temperature  
The optimal temperature is about 50º C(122º F) by using 0.5% casein as substrate with pH around 7.2. 

Optimal Action pH 
The optimal action pH is from 6.8 to 8.0 at 37º C(99º F).