This food grade protease enzyme preparation used in National Enzyme Company products is obtained by the controlled fermentation of Bacillus licheniformis. Alkaline protease is a serine endoprotease capable of hydrolyzing a broad range of peptide bonds found in both animal and vegetable source proteins.
The activity of alkaline protease is measured in the FCC PC unit. One PC unit is defined as the quantity of enzyme that produces the equivalent of 1.5 μg per ml of L-tyrosine per minute under conditions of the assay. The assay is based on a 30-minute hydrolysis of casein at 37°C and pH 7.0.
Within the food industry, proteolytic enzymes are used to produce protein hydrosylates and as meat tenderizers. Commercially they have applications in leather production, the processing of raw silk, and detergent manufacturing. Within the health and wellness industry, proteolytic enzymes have been shown to provide therapeutic action when used in cardiovascular support, joint support, and muscle support formulas and as digestive aids.
To maintain optimum enzyme activity, this product should be stored in a cool, dry place in a tightly sealed container. When properly stored, this product can be expected to lose less than 10% of its activity in twelve months.
Typical Side Activities:
Undefined. Various proteolytic activities are likely.
- Form: Dry powder
- Color: Light tan
- Odor: Free of offensive odor
- Taste: Free of offensive taste
- Effective pH Range: pH 7.0 to 10.0
- Optimum pH: pH 9.0
- Effective Temperature Range:Up to 65°C
- Optimum Temperature: 55°C to 60°C
Nothing disclosed above is to be construed as a recommendation to use our product in violation of any patents. The information presented above is believed to be accurate. However, said information and products are offered without warranty or guarantee except as to the composition and purity stated herein since the ultimate conditions of use and variability of the materials treated are beyond our control.