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Enzymes for Research, Diagnostic and Industrial Use

Neutral Protease for Beer Brewing (Food Grade)

Cat No.
BER-001
Description
Neutral Protease is made from Bacillus subtilis No. 1.398 through fermentation and extraction technique. This product can catalyze protein to hydrolyze into low molecular peptide and amino acid. It is mainly used in the industry of Beer Brewing.
Abbr
Neutral Protease
Source
Bacillus subtilis
Applications
Enzyme in Beer Brewing
Package
25kgs/bag, 1.125kgs/bag
Form
Powder
Activity
70000u/g
CAS No.
9001-92-7
pH Stability
5.0-7.5
Unit Definition
1 unit of Neutral Protease equals to the amount of enzyme, which hydrolyzes casein to get 1 µg of tyrosine in 1 min. at 30°C and pH 7.5.
Optimum pH
5.5-7.0
Optimum temperature
40~65°C, optimum 45~55°C
Storage
Should be stored in a cool place avoiding high temperature. Powder: 12 months at 25°C, activity remain >90%. Increase dosage after shelf life.
Synonyms
Neutral Protease; Beer Brewing; Enzyme in Beer Brewing; Protease
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