Alkaline Protease NZs-BE-A027

Catalog Number NZs-BE-A027

Grade Food Grade

Category Proteases

Description

Alkaline protease NZs-BE-A027 is a high-performance, food-grade liquid enzyme preparation specifically developed for the efficient hydrolysis of both animal and plant-derived proteins in modern food processing systems. As a serine-type endopeptidase, it functions optimally under mildly alkaline conditions, selectively cleaving internal peptide bonds within protein molecules. This enzymatic action rapidly converts high-molecular-weight proteins into smaller peptides and free amino acids. Through this controlled hydrolysis process, NZs-BE-A027 significantly enhances the flavor profile, improves solubility, and increases digestibility of protein-based raw materials. Benefiting from its broad substrate specificity and excellent operational stability, this enzyme is suitable for a wide range of applications. These include seafood processing, meat tenderization, and the production of savory flavor bases.

Typical Parameters

Functional Characteristics

• High enzyme activity: This protease exhibits strong catalytic efficiency, enabling rapid and thorough hydrolysis of protein substrates. It significantly shortens processing time while maintaining consistent performance.
• Excellent performance under alkaline conditions: The enzyme is specifically optimized to function in mildly to moderately alkaline environments, maintaining excellent stability and activity even at elevated pH levels.
• Broad substrate compatibility: With its wide substrate specificity, the enzyme effectively acts on a diverse range of protein sources, including animal-derived proteins such as meat, fish, and shellfish, as well as various plant-based proteins. This versatility allows it to be applied across multiple food processing sectors, supporting flexible formulation and diverse product development needs.

Usage Guidelines

• Substrate preparation: Begin by preparing the protein substrate, such as meat, fish, or protein slurry. Adjust the pH of the system to the recommended range to create optimal conditions for enzymatic activity.
• Temperature adjustment: Gradually heat the prepared substrate to the target reaction temperature.
• Enzyme addition and mixing: Initiate gentle and uniform agitation to promote even distribution. Add the calculated dosage of alkaline protease slowly into the system, ensuring thorough mixing and effective contact between the enzyme and substrate.
• Controlled hydrolysis process: Maintain stable process conditions throughout the reaction, particularly pH and temperature. Monitor the hydrolysis progress periodically to achieve the desired degree of protein breakdown and product functionality.
• Enzyme inactivation: Once the target degree of hydrolysis is reached, promptly inactivate the enzyme to stop further reaction. This can be achieved by applying heat treatment or adjusting the pH outside the enzyme's active range, depending on process requirements.

Recommended Dosage

Process conditions should be carefully optimized through pilot-scale trials, as the ideal dosage may vary depending on factors such as the type and characteristics of the substrate, processing conditions, and the targeted degree of hydrolysis. Variables including pH, temperature, reaction time, and mixing efficiency should also be taken into consideration to achieve the best performance. As a general guideline, a typical dosage range of 0.1-10 g of enzyme preparation per kilogram of raw material is recommended.

Storage

Store the product in a cool, dry, and well-ventilated environment, away from direct sunlight and sources of heat or moisture, to preserve its enzymatic activity. The container should be kept tightly sealed when not in use to prevent contamination, moisture absorption, and potential loss of activity. Once opened, it is recommended to use the product as soon as possible to ensure optimal performance and stability.

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