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Enzyme Information

Protease 6.0

I.U.B. 9025-49-4


Proteases include both endo-peptidases and exo-peptidases. Endo-peptidases break the internal bonds of a protein and produce shorter peptide fragments. Exo-peptidases break the terminal bonds and release free amino acids. These proteases work synergistically with endogenous enzymes to help digest the proteins found in meats, eggs, cheese, legumes, nuts and other food

This food grade protease enzyme preparation used in National Enzyme Company products is obtained by the controlled fermentation of Aspergillus oryzae var and efficiently hydrolyzes most soluble proteins. This enzyme preparation is productive throughout a wide range of pH and substrates, and exhibits both exo-peptidase and endo-peptidase activities. The exo-peptidase activities hydrolyze the protein molecule at the terminus of the peptide chain liberating an amino acid, while the endo-peptidase activities hydrolyze the protein molecule at the interior peptide bonds liberating peptides of various lengths. In addition, this protease demonstrates significant starch saccharifying alpha-amylase side activity.


The activity of this protease enzyme is measured in the FCC Hemoglobin Unit on a Tyrosine Basis (HUT), the assay of which is based on the hydrolysis of denatured hemoglobin. One HUT of proteolytic (protease) activity is defined as that amount of enzyme that produces, in one minute under the specified conditions, a hydrolysate whose absorbance at 275nm is the same as that of a solution containing1.10μg per ml of tyrosine in 0.006N hydrochloric acid.


Within the food industry, proteolytic enzymes are used to produce protein hydrosylates and as meat tenderizers. They have commercial applications in leather production, the processing of raw silk and detergent manufacturing. Within the health and wellness industry, proteolytic enzymes have been shown to be beneficial when used in cardiovascular support, joint support, and muscle support formulas and as digestive aids.

Shelf Life:

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:

alpha-amylase and various proteolytic activities


  • Form: Dry powder
  • Color: Light tan
  • Odor: Free of offensive odor
  • Taste: Free of offensive taste
  • Effective pH Range: pH 2.0 to 11.0
  • Optimum pH: pH 6.0 to 8.0
  • Effective Temperature Range:Up to 60°C
  • Optimum Temperature: 40°C to 50°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.

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