This food grade protease enzyme preparation used in National Enzyme Company products is obtained by the controlled fermentation of Aspergillus melleus. This enzyme preparation is a complex enzyme preparation of proteases and peptidases, which hydrolyzes a wide range of proteins.
The activity of Protease AM is measured in FCC Aminopeptidase Activity Units (AP). One AP is defined as the quantity of an aminopeptidase required to liberate 1 micromol per minute of leucine from leucine p-nitroanilide at pH 7.0 and 30°C.
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 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:
Various proteolytic activities
- Form: Dry powder
- Color: Light tan
- Odor: Free of offensive odor
- Taste: Free of offensive taste
- Effective pH Range: pH 4.0 to 11.0
- Optimum pH: pH 6.0 to 9.0
- Effective Temperature Range:Up to 60°C
- Optimum Temperature: 45°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.