Acid Protease NZs-BE-A002
Catalog Number
NZs-BE-A002
Grade Food Grade
Category Proteases
Description
Acid protease NZs-BE-A002 is a highly active, food-grade enzyme preparation specifically developed to enhance the quality and flavor profile of fermented products such as soy sauce, vinegar, alcoholic beverages, and other seasoning condiments. It is produced using advanced submerged fermentation technology with Aspergillus niger, ensuring stable product quality, high purity, and reliable enzyme activity. This acid protease demonstrates strong catalytic activity under acidic conditions and is capable of efficiently hydrolyzing diverse peptide bonds within protein substrates. Through this process, complex proteins are broken down into readily absorbable small peptides and free amino acids, which are key contributors to the development of a pronounced umami taste and a more layered, harmonious aroma profile. As a result, acid protease NZs-BE-A002 plays a crucial role in optimizing fermentation performance, shortening processing time, and elevating the overall sensory quality of the final products.
Typical Parameters
| Product Name | Acid Protease NZs-BE-A002 |
| Catalog | NZs-BE-A002 |
| Appearance | Pale yellow to light brown powder |
| Odor | Slightly fermented odor |
| Enzyme Activity | 100,000 U/g |
| Grade | Food grade |
| Solubility | Easily soluble in water |
| Packaging | 1 kg/bag |
| Shelf Life | 12 months |
Functional Characteristics
- Exceptional hydrolytic efficiency: Acid protease NZs-BE-A002 exhibits strong catalytic capability under acidic conditions, enabling the effective breakdown of complex protein structures into soluble peptides and free amino acids. This process significantly enhances nitrogen utilization and contributes to greater depth and richness in flavor development.
- Enhanced flavor formation: By increasing amino nitrogen content and promoting the generation of key flavor precursors, this enzyme plays a vital role in improving the sensory profile of fermented products. It helps deliver a smoother, more balanced taste, particularly in applications such as soy sauce and vinegar, where umami intensity and aroma complexity are critical.
- Robust stability and process adaptability: The enzyme maintains high activity across a broad range of operating conditions, including temperatures from 20-60 °C and a pH range of 2.5-6.0. This stability ensures reliable and consistent performance in diverse fermentation systems, making it suitable for both traditional and modern processing environments.
- High purity and food-grade safety: Produced in accordance with strict food-grade manufacturing standards, acid protease NZs-BE-A002 offers high purity and safety. It is free from chemical additives and genetically modified materials, ensuring compliance with quality regulations and meeting the expectations of safety-conscious industries.
- Wide application versatility: Owing to its excellent enzymatic properties, this product is well-suited for a variety of fermentation-based industries. It can be effectively applied in the production of soy sauce, vinegar, alcoholic beverages, and other umami-rich condiments, providing consistent quality improvements across multiple applications.
Applications
- Soy sauce fermentation: Acid protease NZs-BE-A002 plays a key role in soy sauce production by promoting efficient protein hydrolysis, leading to increased amino nitrogen content. This results in a richer umami taste, enhanced aroma complexity, and an overall improvement in product quality and depth of flavor.
- Vinegar fermentation: In vinegar processing, the enzyme supports the breakdown of protein substrates, which contributes to improved fermentation efficiency and higher acid yield.
- Alcoholic beverage production: When applied in the production of alcoholic beverages, acid protease NZs-BE-A002 facilitates protein degradation, reducing turbidity and improving the clarity and stability of the final product.
Storage
Store the product in a cool, dry, and well-ventilated environment, protected from direct sunlight, heat sources, and moisture to preserve its enzymatic activity and stability. The packaging should be tightly sealed immediately after each use to prevent exposure to air and humidity, which may lead to gradual loss of activity.
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