Industrial Grade & Food Grade alcalase protease Used for food and feed processing

    Alkaline protease is primarily derived from the microbial strain Bacillus licheniformis, with its core function centered on catalyzing the hydrolysis of proteins. Boasting an optimal pH spectrum of 9-11, this enzyme excels at breaking down macromolecular proteins into smaller molecular components like peptides and amino acids under alkaline environments. Its versatility has led to widespread adoption across multiple industries, including detergent formulation, food manufacturing, pharmaceutical production, feed additive development, and leather processing.

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.