Acid Protease NZs-BE-A009

Catalog Number NZs-BE-A009

Grade Food Grade

Category Proteases

Description

Acid protease NZs-BE-A009 is specifically designed for use in various acid-stage leather processing operations, including pickling, acid bating, and wet-blue reconditioning. It delivers a mild yet well-balanced enzymatic action, ensuring controlled and uniform treatment of the hide. The enzyme effectively enhances leather pliability and fullness, resulting in a softer hand feel and improved overall quality. Owing to its excellent permeability, NZs-BE-A009 penetrates deeply and evenly into the hide structure, enabling consistent softening throughout. This makes it a reliable and efficient solution for achieving high-quality leather with improved physical properties and processing performance.

Typical Parameters

Recommended Dosage

For wet-blue reconditioning, when the process temperature is maintained at approximately 40 °C, the recommended dosage of acid protease NZs-BE-A009 is 0.6% (based on pelt weight). As the operating temperature increases, the enzyme activity is enhanced; therefore, it is advisable to reduce the dosage accordingly to ensure controlled and optimal performance. In acid bating applications, the dosage may vary depending on the type of leather and the desired processing effect. Typical usage levels (calculated as a percentage of pelt weight) are as follows: for cattle upper leather, 0.10%-0.30%; for cattle sofa leather, 1.00%-2.00%; for sheep garment leather, 0.50%-1.50%; for goat garment leather, 1.00%-3.00%; and for pigskin upper leather, 0.50%-1.00%. These recommended ranges can be adjusted based on specific process conditions, raw material characteristics, and quality requirements to achieve the best balance between softness, fullness, and grain integrity.

Storage

The product should be stored in a cool, dry, and well-ventilated environment to preserve its activity and stability. It is important to protect it from moisture, rain, and direct sunlight, as exposure to these conditions may lead to a reduction in enzymatic activity.

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