Acid protease

Acid protease is obtained by controlled fermentation of Aspergillus Niger.

Properties:

1. Temperature : 30-50 , optimum 40-50

2. P H :2.5-6.0 , optimum 2.5-3.5

Specification:  

1. Solid type is powder form with specification from 50000u/g to 100000u/g. Liquid type is dark brown liquid form with specification from 50000u/ml to 70000u/ml.

2. Unit definition : The amount of enzyme needed to hydrolyze 1ug of casein  in one minute at pH3.0, 40 (u/g or u/ml).

3. Standard: QB1805.3-93.

Application Guide:  

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.

Acid protease