Food grade neutral protease enzyme for protein hydrolyzate providing enzyme preparation sample

    Neutral protease is an endonuclease derived from Bacillus subtilis via fermentation processes, exhibiting optimal enzymatic activity under neutral pH conditions (typically ranging from 6.0 to 8.0). In such neutral environments, it is capable of hydrolyzing macromolecular proteins into bioavailable products like amino acids. This enzyme finds practical application in scenarios including feed additive preservation, fur softening treatments, and protein peptide manufacturing.

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.