food Alkaline Protease use in industry of food and protein peptide Customized enzyme activity

    Alkaline protease enzyme alternatively referred to as serine protease, is primarily extracted from the microorganism Bacillus licheniformis and is mainly utilized to catalyze the hydrolysis of proteins. Its optimal pH range lies between 9 and 11, enabling it to break down macromolecular proteins into small-molecule substances such as peptides and amino acids under alkaline conditions. It is extensively applied in detergents, food processing, pharmaceuticals, feed additives, and leather processing.

1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;

2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.

3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.

4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.