NP – 2000 is a neutral protease enzyme preparation for food. This enzyme is created from strains of Bacillus subtilis bacteria through submerged fermentation, extraction, and purification processes. It can catalyze the hydrolysis of proteins in neutral environments to produce products such as peptides and amino acids.
PRODUCT FEATURES:
- Enzyme: Protease
- EC number: 3.4.24.28
- Status: Powder, light brown
- Activity: 200,000 U/g (minimum)
- Humidity: 8% (maximum)
Neutral Protease NP 2000 can operate at pH 5.0-10.0, the optimal pH range is 6.0-8.0 at the optimal pH is 6.5
Neutral Protease NP 2000 operates at 30-60°C, with an optimal temperature range of 45-55°C at an optimal temperature of 50°C
Recommended usage content: 2.5-12.5 g/ 100kg of flour
Packaging: 20kg carton or 20kg paper bag with PE layer inside. Custom packaging is available upon request.
Shelf life: normally 24 months at 0 ∼ 25 ° C in original packaging, tightly closed and unopened, away from direct sunlight. Its shelf life will be extended if stored properly at 0-10 ° C.
Storage: in a cool, dry place. Storage under adverse conditions such as high humidity and temperature may result in higher dosage requirements.
- Hydrolyzes protein in the dough into peptone, peptide, and amino acids, thereby reducing the durability of the dough, creating elasticity, and helping to reduce processing and kneading time.
- Improves product color and gloss.
- It has an even spongy texture and improved crispiness in biscuits and crackers.
- Increases the content of polypeptides and amino acids in the dough, thereby improving the flavor of baked goods.
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