Bread improving enzyme, food ingredients protease enzyme
1. What industries do you serve?
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
Neutral Protease NP1000 is produced from Bacillus subtilis through submerged fermentation, extraction and refining process. Boli NP-1000 catalyzes protein hydrolysis in neutral environment and generatespeptide 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.
100, 000 U/g (minimum)
Pale brown powder
Effect of Temperature
NP1000 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
NP1000 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.
MUI Halal Certificate
Raw material warehouse
Quality Control Laboratory
Any needs for enzyme, please feel free to contact us!